Three day ferment half whole wheat bread a happy accident!

[Blues Heron]

This one ended up spending two days in the fridge because things were so hectic around the inauguration and it was amazing as a result! Amazing flavor, aroma when toasting - almost a cinnamon smell, great texture, crumb - very even. I will probably do it this way again if I have the patience to wait!!

It's my basic bread technique - a wet sponge with all the water and all the whole wheat, pinch of yeast, ferment overnight, then add the yeast, salt and the white flour. In this case:

mix 2 cups whole wheat flour 2 cups water and a pinch of yeast

cover and ferment overnight on the counter

next day

add 1.5 tsp salt, 1 tsp SAF instant yeast. (regular active dry yeast add a bit more - maybe 1.25 tsp?)

mix for a bit to let the yeast rehydrate before adding 2 cups all purpose flour

knead for a few minutes, return to bowl and let rise for an hour or so.

Refrigerate for 2 days

Knead again, roll out into a thick sheet, roll up into a cylinder, place on buttered cookie sheet, let rise until doubled.

slash top lengthwise 1/2 inch deep with serrated bread knife

bake at 400 for 40-50 minutes

cool on rack

Enjoy!

[Lucinda]

1. Thanks for posting this! I'll bookmark.

I'm still playing with the artisan recipe, but I'll add this one to my recipe "to do" list!

[housewolf]

2. Bread truth: Time equals flavor

That's why the recipes (such as yours) that utilize a long, cool rise produce breads of greater flavor than those recipes that utilize uilize a minimum rise time at warm (room) temperatures. "Cool rise" means cool room temp (in the 60's or below) or refrigerator temps with short times at "warm room temp (high 60's to 70's) to get the yeast going. "Long" means many hours, up to about 2 days or so.

Congrats on creating such a great recipe that you love! It sounds terific, and the most satisfying thing is that you and your family love it.