Instructions
Dissolve the yeast in the water. The yeast will take on a creamy-looking consistency within 5 to 10 minutes. If it does not, discard it and start again with new yeast. Combine the flour, salt, and dissolved yeast in a standing mixer with a dough hook and mix on slow (#2 speed) for 4 minutes and then on fast (#4 speed) for 2 minutes. Remove the dough from the mixer and place it in a well-oiled bowl. Cover the bowl with plastic wrap and place in the refrigerator for 11 to 12 hours. Remove from the refrigerator, bring to room temperature, and continue with the recipe. You will have 10½ oz. (300 g) of Old White Dough.

Final Dough
21 oz. (600 g) whole wheat flour
13 oz. (365 g) unbleached hard white flour
4¼ oz. (120 g) bran
1½ Tbsp. (22.5 mL) molasses
3S cups (800 mL) water at 75° to 95°F (24° to 35°C)

Combine all of the above ingredients in a standing mixer and mix with the dough hook on slow (#2 speed) for 3 minutes. Remove the bowl and cover with plastic wrap or a kitchen towel. Allow the dough to autolyse (relax) for 15 minutes.

Final Mixing
1½ tsp. (7.5 mL) traditional dry yeast
3 Tbsp. (45 mL) water at 75° to 95°F (24° to 35°C)
1 recipe Old White Dough
1 recipe Final Dough
1 Tbsp. (15 mL) kosher salt
butter for greasing pans
1 egg white, lightly whisked, for glazing

Dissolve the yeast in the water. The yeast will take on a creamy-looking consistency within 5 to 10 minutes. If it does not, discard it and start again with new yeast. Combine the Old White Dough, the Final Dough, salt and the dissolved yeast in the standing mixer bowl. Mix with the dough hook on slow (#2 speed) for 4 minutes and then on fast (#4 speed) for 7 minutes. If your mixer has trouble mixing this amount of dough, mix on slow (#2 speed) for 4 minutes. Remove the dough to a floured surface and knead by hand. Use the push-pull method, allowing your palms to push the dough along the surface away from you. Pull it back over itself and continue the action for about 8 minutes.

Place the dough back into the well-oiled bowl making sure the dough is completely coated in oil. Cover loosely with plastic wrap or a kitchen towel, and allow it to ferment for 2 hours at room temperature.

After 2 hours, turn the dough onto a floured surface and cut the dough into 3 even-sized pieces of approximately 1½ lb. (700 g) each. Shape the pieces into rectangles and fold the two ends into the middle. Repeat this twice. Place seam-side down on a floured surface. Loosely cover with plastic wrap and allow to rest for 8 to 10 minutes.

Lightly butter 3 pans approximately 3¾ x 7½ x 2½ inches (9½ x 19 x 6½ cm) in size, Teflon-coated if possible. Gently pat each piece of dough into a rectangle of even height. Using the palms of your hands, roll one long side of the dough toward the other like a long jelly roll and pat into a shape that will fit your pan. Gently press the seams together. Put the dough into the 3 pans, seam-side down. Again, gently drape with a kitchen towel or plastic wrap. Allow to rise at room temperature until approximately 1½ inches (3.8 cm) above the rim of the pan (about 1 hour). Press a finger into the dough. If the indentation remains, place the pans in the oven. If the dough springs back, proof for another 15 minutes and check again.

Preheat the oven to 400°F (200°C) or 375°F (190°C) for a convection oven. Place the rack a third from the bottom of the oven. Check the temperature with an oven thermometer. Spray the inside sides of the oven with hot water or place 5 or 6 ice cubes on the oven floor, and then close the door. Immediately uncover the loaves, brush with lightly whisked, room temperature egg white, and place in the preheated oven. Bake for 35 to 40 minutes. Loaves put in a convection oven may bake slightly faster.

The bread should be a golden brown and produce a hollow sound when you tap the bottom crust. To do this, carefully tip the bread out of the pan. It should just slip out. Tap the bottom crust with your fingertips. If it is fully baked, it will sound hollow. If not, return the bread to the pan and bake a further 5 minutes. Repeat until the bread is done.

Remove the loaves immediately from the oven and cool, well spaced, on a wire rack. Resist the temptation to cut into them immediately. They will taste much better about 2 hours later.

If you prefer to make boules, see recipe (Pain au Lait) for instructions. Follow the baking instructions above.

Photo by Chris Freeland.

This recipe is from ACE Bakery.


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