Wow okay. I was in a dark place before today. I don’t understand how I ever survive without baking. It’s like I didn’t even know myself anymore. I made this loaf of bread and some scones today, and I feel REJUVENATED. Literally like a whole different person. I have a whole lotta baking things to use up before I move out of my apartment in 2 weeks. Okay backtrack:
In case I haven’t mentioned this before, I AM GOING TO PARIS FOR 5 MONTHS. Starting in January, I will be studying at L’Universite de Paris and living with a French family. More or less I’m going to be a Parisian in training. Get ready for some delicious French cooking, friends. Or should I say: mes amis. I requested that I get placed with a family that will teach me how to cook (priorities, I know) so I plan on continuing en France. So you will be hearing from me abroad, d’accord?
ANYWAYZ I’m leaving for home in 2 weeks, which means I’m trying to use up as much of my baking supplies as possible. I have tons of whole wheat flour left, and I was fresh out of bread, so I figured why not!
Back to the topic at hand: bread. I made a no-knead white bread (that you all should try if you haven’t already because it is FABULOUS as well as fabulously easy to make) back in October and I figured it was time for the wheat variety. I used all whole-wheat flour and even though I’ve heard things about how the no-knead method doesn’t work as well for whole wheat as it does for white because it’s a heavier flour, it turned out pretty great! I noticed a little difference just in the density of the bread–this one is a little denser/less light and fluffy, but still delicious all the same. If you’re a whole-wheat-over-white-bread kinda person, try this out. It works quite nicely.
4 c. whole wheat flour
1/2 tsp plus 1/8 tsp. yeast
2 c. plus 5 tablespoons water
2 tsp. salt
Mix together all ingredients in a big bowl until just combined into a dough. Cover and let rise for at least 12 hours (I let mine rise for almost 20–I’d say the longer the better but it doesn’t reeeeally matter). Once it has risen, pull the dough out of the bowl onto a well-floured surface. fold it once, turn it 90 degrees, fold it again, and form it into a round shaped loaf. Preheat the oven to 475 and let your pot and lid heat in there as well for about 30 minutes. After that time is up, carefully remove your pot from the oven, put your dough inside, and replace the lid. Bake for 30 minutes, remove the lid, and bake for an extra 20 with the lid off. Once you take the bread out of the oven, let the pot and bread cool for a while (at least 15-20 minutes) before you even touch it. Once you remove it from the pot, let it cool completely before you cut it. Voila! Delicious Bread!
Now, breathe in the smell of your freshly baked loaf and pat yourself on the back for being such a successful baker. And go make yourself a piece of toast in celebration.