slow bread experiment #2

19 Dec

1 tsp active dry yeast
2 1/2 cups room temp water
6 cups UltraGrain flour, divided
2 1/2 tsp salt
(any additions such as rosemary, caraway, poppy)
1 Tbsp olive oil

Step 1 (2 minutes active, rise 10 minutes):
In the KitchenAid mixing bowl, whisk together yeast, water and 1 cup flour; stir until combined. Let sit 5-10 minutes to get a bit foamy. While the yeast is getting busy, measure the remainder of the flour and whisk together with the salt (don’t add to yeast yet).
Step 2 (5-10 minutes active, rise 8-14 hours):
With mixer on speed 2, add flour 1/2-1 cup at a time until combined, then knead on speed 2 for 4-6 minutes until dough is smooth and elastic. Coat dough with olive oil. Cover bowl tightly with plastic wrap and let sit at room temp for 8-14 hours.
Step 3 (10 minutes active, rise 6-12 hours):
Knead on speed 2 for 2 minutes. Form into two loaves in greased/floured loaf pans. Cover loosely with plastic wrap and put on the counter for 6-12 hours.
Step 4 (15 minutes oven heating, bake 45 min):
Preheat oven to 350 for 15 minutes. Wash with oil, soymilk or spritz with water if desired. Bake for 35-50 minutes, until browned and hollow sounding.

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