What good is that stand mixer if it doesn’t do the work for you? Give it something to do with this great tasting whole wheat French bread.
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 subbed 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 oven to 170. As soon as it reached that temp. I turned off the oven and let the heating element cool off for about a minute or two before using the oven as my “warm spot”.
What you will need.
Spray inside of the pan with PAM and place back in the pan.
Cover with plastic wrap and place in warm spot.
place loaves on the pan. Cover with towel and place in warm spot until double in size.
July 16, 2016