Breadman Talking Artisan Whole Wheat Boule Recipes
BREADMAN TALKING ARTISAN WHOLE WHEAT BOULE
Make and share this Breadman Talking Artisan Whole Wheat Boule recipe from Food.com.
Provided by petlover
Categories Yeast Breads
Time 3h40m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Mix the dry ingredients (the flours. sugar, salt and yeast) together in a large bowl or in the bowl of an electric mixer until evenly distributed.
- Add the egg, oil and most of the water and mix to form a rough dough. Add water or flour to form a smooth, slightly sticky dough. Knead the dough in a mixer vigorously for about 10 minutes (or 15 minutes by hand), until the dough is very smooth and only slightly tacky.
- Place the kneaded dough into a lightly oiled bowl, turn to coat, then cover with plastic wrap to rise until doubled. This will take about 1 1/2 to 2 hours.
- Take the dough from the bowl, and, trying desperately not to degas the dough too much, form the dough into a boule. This is best done by stretching the dough from the top away from you towards the bottom. After each stretch, turn the dough by about 45 degrees. When the dough is 'stretched, place it, folds on the bottom, onto a baking tray. Cover the boule with a damp kitchen towel to rest for about 45 minutes.
- Start heating the oven (400 F, 205 C) about 30 minutes before baking. Just before baking, slash the bread twice or three times with a serrated knife, spray with a little water and place in the oven.
- After about 15 minutes reduce the temperature to 350 degrees. Bake for a total of about 35 to 40 minutes. If you have a baking stone, you can move the boule from the baking sheet to the stone for the last 10 minutes of baking to give more crispiness to the crust.
- Cool on a rack.
Nutrition Facts : Calories 2240.2, Fat 84.6, SaturatedFat 12.2, Cholesterol 186, Sodium 5326.8, Carbohydrate 327.9, Fiber 27.6, Sugar 51.3, Protein 54.3
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