The Basic Loaf: Country White
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Equipment:
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Scale
Room Thermometer
Instant-read cooking thermometer
5 quart mixing bowl
Proofing dish
Rubber spatula
Ceramic, glass or plastic bowl
Plastic wrap
Fine-mesh strainer
2 proofing baskets
Spray bottle of water
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Recipe
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12 ounces White Starter (1 1/3 cups)
2 pounds 2 ounces unbleached bread flour (7 cups)
Flour for dusting
1 pound 2 ounces 70 degree F cool water (2 1/4 cups)
½ cup raw wheat germ
4 ½ teaspoons sea salt
Vegetable Oil
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Two Day Bread
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Starting Day – One Evening for Day Two – 7:30 PM Dinner
Day One
7:00 AM take started out of the fridge, and feed.
5:30 PM, using starter last feed that morning.
5:30 – 6:15 PM: Mixing
6:15 – 10:15 PM: Fermenting (assuming 4 hours, instead of 3 ½)
10:15 – 10:35 PM: Pre-shape & rest
10:35 – 11:45 PM: Refrigerator Retarding
Day Two:
3:15 PM, Final Rise, out of refrigerator
5:45 PM, Bake (allows 30 minutes flexibility in case the dough doesn’t
come up to temperature as quickly as the recipe states.
6:30 PM, Out of oven to cool
7:30 PM, Ready to eat
