INGREDIENTS

INSTRUCTIONS

POOLISH
FINAL DOUGH
Make and ferment the poolish: Combine the water and yeast in a medium
bowl. Let stand 1 minute, then stir with a wooden spoon until yeast
is dissolved. Add flours and stir until the consistency of a thick
batter. Continue stirring for about 100 strokes or until the strands
of gluten come off the spoon when you press the back of the spoon
against the bowl. There will be lively bubbles on the surface. Cover
with a clean damp towel or plastic wrap and put in a moderately warm,
draft-free place until it is bubbly and has increased in volume.
Prepare the sesame seeds: Place the sesame seeds in a small dry
skillet. Cook over medium heat, stirring constantly, until lightly
toasted, 2 to 3 minutes. Transfer immediately to a plate, place in
the refrigerator, and cool completely.
Mix and knead the final dough: Measure the remaining ingredients.
Bring the bowl with the poolish to your work space. The poolish
should be soupy, bubbly and puffy and it should have a wheaty aroma.
Scrape the poolish into a 6-quart bowl. Add the water and yeast.
Break the poolish up well with a wooden spoon and stir until it
loosens and the mixture foams slightly. Add the whole wheat flour and
cooled sesame seeds; stir until well combined. Add the salt and
enough bran flour to make a thick mass that is difficult to stir.
Turn out onto a well-floured surface. Knead, adding more flour as
needed, for 10 minutes. Gradually knead in the raisins and continue
kneading until the dough is soft and smooth, 15 to 17 minutes total.
The dough is ready when a little dough pulled from the mass springs
back quickly.
Ferment the dough: Shape the dough into a ball and let it rest on a
lightly floured surface while you scrape, clean, and lightly oil the
large bowl. Place the dough in the bowl and turn once to coat with
oil. Take the dough's temperature: the ideal is 78 degrees. Cover
with a clean damp towel or plastic wrap and put in a moderately warm
(74 to 80 degrees) draft-free place until doubled in volume. The
dough has risen enough when a finger poked 1/2-inch into the dough
leaves an indentation.
Divide and shape the dough: Deflate the dough by pushing down in the
center and pulling up on the sides. Transfer the dough to a lightly
floured work surface and knead briefly. Cut into 2 equal pieces.
Flatten each with the heel of your hand using firm, direct strokes.
Shape each piece into a 9-inch-long log, sealing firmly and pinching
closed.
Proof the loaves: Place the loaves seam side down in lightly buttered
9 by 5 by 3-inch baking pans. Cover with a clean damp towel or
plastic wrap and put in a moderately warm draft-free place until
dough rises just to the rim of the pan.
Bake the loaves: 45 minutes to 1 hour before baking, preheat the oven
and homemade hearth or baking stone on the center rack of the oven to
450 degrees. The oven rack must be in the center of the oven. Gently
roll the loaf onto a lightly floured peel, seam side down. Score the
loaf with a sharp razor blade or serrated knife making quick shallow
cuts. Place the pans on the hearth and bake 15 to 20 minutes. Reduce
heat to 400 degrees and bake until loaves are a rich caramel color
and the crusts are firm, another 15 to 20 minutes.
To test the loaves for doneness, remove from the pans and hold them
upside down. Strike the bottom firmly with your finger. If the sound
is hollow, the breads are done. If not, bake 5 minutes longer. Cool
completely on a wire rack.
Yield: 2 loaves, 9 by 5-inches
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9294
Converted by MM_Buster v2.0l.

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