What good is a KitchenAid stand mixer if it doesn’t do the work for you? Since awarding my Julia Child’s Bread the #1 rating for 2010, I have though of repeating it but now I wanted minimal work with some whole wheat for a healthier outcome.
With minimal hand kneading (that you can probably skip if you’re morally opposed to manual work) this is for the lazy out there. I used the Julia recipe as a guide. I sub in a cup of whole wheat flour and upped the water to make up for that.
I went through 3 rises but 2 would do. Timing: about 20 minutes prep, 2 1/2 to 3 1/2 hours rising (2 vs 3) and 25 minutes cooking. Make it 3 1/2 to 4 1/5 hours. But only 20 minutes direct attention plus baking.
Excellent taste and texture.
Notes: I ended up using my Williams-Sonoma Goldtouch™ Nonstick Perforated French Bread Pan. This dough is too “light” to stand up by itself. If you decrease the hydration some, you could bake it on a pizza stone. I used water on the surface and in the oven plus a high temperature for a crisper crust. You could bake this in a dutch oven or other pan also. Just be aware of the internal temperature.
Cold weather baking notes: I warmed the mixing bowl initially. I then heated an over to 170. As soon as it reached that temp. I turned off the oven and let the heat element cool off for about a minute or two before using the oven as my “warm spot”.
What you will need.
Hand knead the dough for about 30 seconds.
Spray inside of pan with PAM and place back in pan.
Cover with plastic wrap and place in warm spot.
Punch down dough and turn it on itself several times. Cover again and let rise until a least double in size again (about 1 hour). Preheat over to 450 degrees. Place a large pan with water on bottom rack.
place loaves on pan. Cover with towel and place in warm spot until double in size.
2 1/2 cups bread flour1 cup whole wheat flour1 1/2 cup plus 2 T water 105 to 110 degrees2 1/4 t instant yeast1/2 t salt
Prep time: Cook time: Total time: Yield: 2 loafs
April 20, 2011