STONE GROUND WHOLE WHEAT BREAD - POOLISH & SOAKER RECIPE

Stone Ground Whole Wheat Bread - poolish & soaker Recipe image

Provided by cmcrobb

Number Of Ingredients 15

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Ingredients

SOAKER:
180 grams coarse grain, RED RIVER CEREAL
260 ml water, at room temperature
WHOLE WHEAT POOLISH:
280 grams, whole-wheat flour
3/4 teaspoon instant yeast
260 ml water, at room temperature
DOUGH:
300 grams, whole-wheat flour
1/4 cup, gluten flour
1/4 cup, dry milk powder
2 teaspoons instant yeast
1 1/2 teaspoon salt
3 tablespoons honey
4 teaspoons vegetable oil

Steps:

%{color: red}The night before making bread, make the soaker and poolish% *1.* SOAKER * Mix together the coarse grains and water in bowl. * Cover with plastic wrap, and leave at room temperature until the next day. POOLISH * Mix together the whole-wheat flour and yeast, then stir in water to make a thick paste. Stir only until the flour is hydrated, cover the bowl with plastic wrap and allow to ferment at room temperature for 2 to 4 hours. Then refrigerate overnight. *2.* The next day remove Poolish from refrigerate one hour before making the dough. *3.* * In Cuisinart bowl, wisk together the ** whole-wheat flour ** salt ** dry milk powder ** gluten flour ** and yeast. * Then add the poolish and the soaker, honey and oil. * With the paddle attachment blend until the dough forms a ball, adding more water or flour if needed. * Change to the dough hook. Start out slow, but use speed 4.5 for most of the blending time. * Blend for 12 - 15 minutes, until dough passes the windowpane test and reaches 77⁰ to 81⁰F. * Lightly oil a large bowl, roll the dough to coat, cover with cloth. *4.* Ferment at room temperature for approximately 2 hours, or until double. _A simple way to test if your dough has risen enough is to lightly press two fingertips about one-half inch into the dough.The dough is ready if an indention remains when fingertips are removed._ Use Proofing Box in colder weather, place a cup of very hot water in box.(watch carefully) *5.* Divide the dough into 2 equal pieces. Lightly oil two 11cm x 25cm loaf pans and place loaves in pans. Mist tops with pam spray and loosley cover with cloth. *6.* Proof at room temperature for about 90 minutes. Use Proffing Box in colder weather, place a cup of very hot water in box.(watch carefully) *7.* Preheat upper oven to convection 350⁰F. Just before baking, you may garnish the loaves by misting the tops with water and sprinkling on sesame seeds. *8.* Bake for about 45 - 55 minutes. Bread should be 185⁰ to 190⁰F at the center and should sound hollow. *9.* Remove immediately from the pans and cool on a rack for 1 hour before serving.