0.5 cup_spring water
1 tsp_dry yeast
0.75 cup_20% bran wheat flour
FINAL DOUGH
2.50 cups_spring water
0.5 tsp_dry yeast
3_large egg yolks
2.5 cups_organic all-purpose flour
6 cups_20% bran wheat flour
1 tbsp_fine sea salt
This is what's called a learning recipe: a large rustic, wheaty loaf with a ruggd crust that's both crisp and hearty. The crumb is both airy and full-bodied at the same time, thanks to the use of poolish (see the blog entry below). It is a solid, unpretentious loaf that is good by itself with butter and/or honey or for sopping up gravy. The use of poolish in a two-rise fermentation results in a bread with excellent keeping qualities.
Note that this bread would go well with a German beer; like the beer, this bread uses only the bare ingredients for making bread: water, yeast, flour, and salt. March 27th.
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