INGREDIENTS

INSTRUCTIONS

from "Bread Alone" by Daniel Leader & Judith Blahnik  All 5 hours to
ferment the poolish. Total preparation and baking time  (not including
the poolish): 5 hours, 45 minutes  Makes 2 round 10 inch loaves  *The
Flour: Organic, stone-ground wheat produces rich flour that  varies in
color from dark brown, to light caramel, to very light  beige or
cream--but it is never bright white. I strongly urge you to  search out
these excellent flours; they make unsurpassable breads. On  the
following pages I have supplied brand names for each type of  flour
used in the book; if you can't find them at your local natural  foods
store, many can be mail ordered from the list on page 322. They  are
the only kinds of flour I use at my bakery, and once you have  tried
them, you will immediately see a marked improvement in your  bread
baking. I use wheat flour, either whole wheat or unbleached  white,
ground from hard red spring wheat in all my traditional  country breads
because the protein count is higher 12-14 percent for  every 4 ounces
of flour. More protein generally means more gluten,  which means my
breads will be high, thick-crusted, and full of fresh  grain flavor.
Unbleached White Flours: Old Savannah Community Mills Unbleached White
flour with germ, Arrowhead Mills Unbleached White Flour (without
germ), Great Valley Mills Unbleached Hard Wheat (with germ),
Weisenberger's Unbleached Flour (without germ), Giusto's Unbleached  Hi
Protein Hi Gluten Flour (without germ), Pillsbury, Gold Medal,  King
Arthur, Hecker's, Hodgson Mills, and Ceresota are all  supermarket
brands of unbleached white flour without germ, although  none is
organic and only some are stone ground.  MAKE AND FERMENT THE POOLISH
(allow 5 hours) Combine the water,  yeast, and sugar in a 6-quart bowl.
Let stand 1 minute, then stir  with a wooden spoon until yeast and
sugar are dissolved. Add the  white flour and stir until yeast and
sugar are dissolved. Add the  white flour 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. Scrape down the sides of the bowl
with a rubber  spatula. Cover with a clean damp towel or plastic wrap,
and put in a  moderately warm (74-80 degree) draft-free place until it
is bubbly  and increased in volume. (The poolish can be refrigerated
overnight.  Allow to stand at room temperature for 2 hours before
proceeding.)  MIX AND KNEAD THE FINAL DOUGH (20 minutes) Measure the
ingredients and  calculate the necessary temperatures*. Transfer the
poolish to a  6-quart bowl. Add the rye flour, caraway seeds, oil, salt
and sugar.  Stir with a wooden spoon until well combined. Add enough of
the white  flour to make a thick mass that is difficult to stir. Turn
out onto a  well-floured surface. Knead, adding more of the remaining
flour when  needed until dough is soft and smooth, 15-17 minutes. The
dough is  ready when a small amount pulled from the mass springs back
quickly.  *It is the temperature of the dough and the room that
determines the  speed, intensity and eventual time of fermentation. If
you can  manipulate this variable, you encourage a regulated and
nurturing  fermentation. Generally, for most breads in this book, the
ideal  temperature during fermentation is 80 degrees F. In a perfect
world,  all our elements- air, flour and water - would be 80 degrees F.
when  we stir them together. But this is never the case. Your flour and
spring water may have been refrigerated 45 degrees F., and your
kitchen may be 82 degrees F. Here is a scientific formula to help you
exert control over the temperature of the ingredients by changing the
temperature of the water or other liquids.  Temperature             of
the flour Temperature             of your  Kitchen 10-14 d.F. Total    
friction factor (this is the amount  of  heat the dough will gain
simply from being mixed or kneaded)  Subtract this total from 240
degrees F., which would be the ideal  total if all ingredients were 80
degrees F. The new number indicates  what temperature to make the water
you combine with flour.  :For example:            60 F.           flour
temperature 80 F.  kitchen temperature +14 F.         friction factor
154 F.  Total  continued in part 2

A Message from our Provider:

“The entire universe was created by Jesus and for Jesus”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 391
Calories From Fat: 163
Total Fat: 18.6g
Cholesterol: 0mg
Sodium: 4109.3mg
Potassium: 420.2mg
Carbohydrates: 55.4g
Fiber: 12.1g
Sugar: 37.9g
Protein: 8g