For August oven alternatives see this NPR article on Shredded Salads.
Wednesday, August 11, 2010
This bread was divine.
I basically took the original Pain au Levain recipe and made it whole wheat-y.
Whole Wheat Pain au Levain
2 cups white whole wheat flour
1 cup whole wheat flour
1/2 cup wheat bran
1/2 cup wheat germ
4 teaspoons vital wheat gluten
2-2 1/2 cups sourdough starter
1 cup bread flour (for kneading)
1 1/2 cups warm water
2 teaspoons salt
1. Combine the white whole wheat, whole wheat, bran, germ and vital wheat gluten.
2. Measure out the starter and warm water in a separate bowl.
3. Slowly mix the watered down starter in with the flour.
4. When the mixture becomes to difficult to stir, use the bread flour to dust a clean surface and dump the dough (carefully) onto the floured countertop.
5. Knead in the salt and use up to 1 cup of bread flour.
6. Shape the dough into a ball and place in an oiled bowl.
7. Allow the dough to rise for 12+ hours.
8. Shape the dough into a boule and place into a dutch oven. Cover and let it rise there for 2 hours.
9. Slash the dough. Preheat the oven.
10. Bake at 375F for 45-50 minutes. First 20 minutes with steam and uncovered and the remaining time without steam and covered. Internal dough temp should read 200F.
PS This bread (with peanut butter and honey) was great fuel for bike riding. CLICK HERE to sponsor our cycling team, The Spacely Sprockets, in Bike MS NYC. All proceeds benefit the National MS Society.