Rustic Bread Recipe with Graham Wheat Using a Starter
There is nothing like baked homemade fresh bread, and this Graham Wheat Rustic Bread Recipe uses a starter to help naturally leaven this delicious bread.
This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.
Making homemade bread provides some serious affinity for the process. The long waiting hours for the starter to be ready, the rise time, the proofing time, there is a whole bunch of waiting going on. I’ve found it incredibly interesting as of late to bake bread using a natural leavening agent known as a starter or a levain.
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Ingredients for this Graham Wheat Rustic Bread Recipe with Starter Recipe:
• 840 (24.56 ounces) grams of Bob’s Red Mill Artisan Bread Flour (6 ¾ cups)
• 240 (4.92 ounces) grams of Bob’s Red Mill Graham Flour ( 1 ¾ cup + 2 tbsp)
• 120 (2.846 ounces) grams of Bob’s Red Mill Ivory Wheat Flour (scant 1 cup)
• 930 (28.44 ounces) grams of water 90° to 92° (7 1/4 cup + 3 tbsp)
• 32 (.9 ounces) grams sea salt
• 325 (8.8 ounces) grams starter (levain)
Makes 2 loaves
Prep Time: 28 hours
Cook Time: 1 hour
Procedures:
1. Mix the flours and water together just until combined in a large container. Cover and let rest in a warm place for 25 minutes.
2. Sprinkle in the salt and add the starter and mix thoroughly by squeezing the ingredients together and folding it vigorously. Cover and let rest in a warm place for 20 minutes.
3. Fold the dough by stretching and folding over 6 to 8 times every 20 minutes for 60 minutes.
4. Cover and let rest in a warm place for 10 -16 hours or tripled in size.
5. Remove the dough from the container onto a floured surface and cut in half equally.
6. Form 2 long dough balls and place each into a floured bread loaf style basket. Cover with a towel and let proof in a warm place for 4 to 4 1/2 hours.
7. Press the dough and if it springs immediately back up then let it proof for another 45 minutes. The finger press mark should slowly rise and stay indented when it is done.
8. Place 2 oval Dutch oven pots into an oven and preheat to 500° and let sit for 30 minutes.
9. Remove the pots and place the dough carefully into each Dutch oven. Cover and bake for 30 minutes, then uncover and bake for another 25 to 30 minutes or until the outside of the bread is dark brown.
10. Set on a cooling rack for 30 minutes.
11. Slice and serve.
Recipe Video:
