Do not underestimate this loaf of bread. For an amateur bread baker such as myself, this loaf was the perfect balance of flavor and texture. As I speculated in a previous post, Jim Lahey and Mark Bittman found perfect harmony in their glutenous matrimony.OVERNIGHT FRENCH LOAF
(adapted from Mark Bittman)
- 2 cups all-purpose flour (bread flour works even better)
- 1 1/2 cup whole wheat flour
- 2 teaspoons salt
- 1 1/2 teaspoons instant yeast
- lukewarm water, as needed
In a large bowl, combine the white flour, yeast and 1 teaspoon of the salt. Mix dry ingredients well and stir in 1 cup warm water. Mix thoroughly, cover with plastic wrap and let rest overnight (at least 6 hours and up to 18 hours, the longer the more flavorful the loaf will be).
Incorporate the whole wheat flour and the other teaspoon of salt into the dough, adding a little warm water at a time until dough becomes a smooth, firm ball. If the dough is sticky, add a little more flour and knead into the dough. If the dough is too crumbly, keep adding water, a little at a time until the the smooth, firm ball is formed. Cover with plastic wrap and leave at room temperature for at least one hour, or until the dough has doubled in size.
When dough has doubled in size, gently punch it down in the middle to release the trapped gas. Flour a work surface and dump dough onto it. Flour your hands and sprinkle a little flour onto the top of the dough and knead for about 10 minutes (or until your hands get tired). Keep dusting the dough and work surface with as little flour as is necessary to keep the dough from sticking to the work surface.
Form dough into a ball and loosely cover with plastic wrap or towel. Preheat oven to 450 degrees Fahrenheit with a covered, heavy oven-proof pot (i.e. casserole pot or dutch oven) without the lid. When the oven is ready, take out the pot and slide dough into it. Cover with lid and put into oven. Turn the oven temperature down to 425 degrees and bake cover for 30 minutes. After 30 minutes, remove the lid and continue baking for another 15-25 minutes.
Bread is done when the crust is a golden brown color. Another way to tell is to tap the bread and if it sounds hollow then it is done. If you have a thermometer, insert into the center of the loaf; bread is ready when the internal temperature reaches 210 degrees Fahrenheit.
Incorporate the whole wheat flour and the other teaspoon of salt into the dough, adding a little warm water at a time until dough becomes a smooth, firm ball. If the dough is sticky, add a little more flour and knead into the dough. If the dough is too crumbly, keep adding water, a little at a time until the the smooth, firm ball is formed. Cover with plastic wrap and leave at room temperature for at least one hour, or until the dough has doubled in size.
When dough has doubled in size, gently punch it down in the middle to release the trapped gas. Flour a work surface and dump dough onto it. Flour your hands and sprinkle a little flour onto the top of the dough and knead for about 10 minutes (or until your hands get tired). Keep dusting the dough and work surface with as little flour as is necessary to keep the dough from sticking to the work surface.
Form dough into a ball and loosely cover with plastic wrap or towel. Preheat oven to 450 degrees Fahrenheit with a covered, heavy oven-proof pot (i.e. casserole pot or dutch oven) without the lid. When the oven is ready, take out the pot and slide dough into it. Cover with lid and put into oven. Turn the oven temperature down to 425 degrees and bake cover for 30 minutes. After 30 minutes, remove the lid and continue baking for another 15-25 minutes.
Bread is done when the crust is a golden brown color. Another way to tell is to tap the bread and if it sounds hollow then it is done. If you have a thermometer, insert into the center of the loaf; bread is ready when the internal temperature reaches 210 degrees Fahrenheit.
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I guarantee you I will look this up when I have a kitchen that works
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