Pane Integrale Whole Wheat Bread Recipes

WHOLE WHEAT WITH HONEY (PANE INTEGRALE CON MIELE)

Steps:

• STARTER, stir the yeast into the water, let stand until creamy, 10 minutes.
• Stir in the flour with 70 to 100 strokes of a wooden spoon.
• Let rise covered 6 to 24 hours.
• Measure 1/4 cup (50 g) for each loaf.
• DOUGH (1 loaf), stir the yeast and honey into 1/4 cup water, let stand 10 minutes.
• Chop the starter into small pieces and add to the dissolved yeast.
• Pour in the remaining 1 1/4 c water and squeeze the starter between your fingers until the starter is in little shreds and the water is chalky.
• Mix the flour and salt and stir 1 cup at a time into the yeast mixture until the dough comes together.
• Knead on a floured surface until the dough is fairly smooth and has lost most of its stickiness, about 8 to 10 minutes.
• Place the dough in an oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 2 hours.
• Turn the dough out onto a floured surface and shape into a round loaf without punching the dough down.
• Place loaf on a lightly oiled baking sheet sprinkled with cornmeal.
• Cover with wax paper or a towel or lightly oil the top of the loaf and cover with plastic wrap.
• Let rise until doubled, 1 hour.
• Preheat the oven to 450°F.
• Bake 10 minutes, spraying every 3 minutes with water.
• Reduce the heat to 400°F and bake 25 minutes longer.
• Cool completely on rack.