Week 82: Lyon Bakery’s Multigrain

This bread flies in the face of everything I’ve learned about bread baking over the last two years. It’s not a super wet dough, yet you don’t have to knead it, and it has only one proofing stage. After stirring the mixture of grains and seeds for 10 minutes (with a fork!), you then shape it, and drop it in a loaf pan to rise. With seven grains (oats, semolina, millet, white, whole wheat, rye and spelt) and three seeds (flax, sesame, sunflower), this is an even healthier version of the only commercial bread we still buy: Silver Hill’s Squirrely Bread. That’s a sprouted wheat bread, something I doubt I’ll ever get around to baking.

The recipe comes from an article in The Washington Post’s Lifestyle Magazine, “How to make a superior multigrain bread, without kneading” from July, 2016. The amounts are in Imperial units (US ounces) which is a crazy way to measure, so I’ve listed the ingredients below in grams, AND halved them, to make two small loaves, using 8″ x 4.5″ loaf pans. I also made an egg wash of one egg yolk and a splash of milk. This makes a nice dark, shiny crust. I don’t roll the dough in the seeds, but rather wait until they’ve risen, then paint it on the loaves and sprinkle on the seeds. Here’s the listing of the bread on the bakery’s website.

  • .5 oz rolled oats (not quickk-cooking or instant)
  • .75 oz flaxseed
  • .75 oz sesame seeds
  • .75 oz sunflower seeds (I prefer roasted, salted)
  • .75 oz semolina flour
  • .50 oz millet or bulgar
  • 1/2 cup 95 degree water
  1. Combine the oats, seeds, semolina, millet (or bulgar) in a small bowl. Stir in the hot and thoroughly combine.
  2. Cover and let sit at room temperature for at least two hours.
  • 340g flour
  • 85g whole wheat
  • 45g rye
  • 25g spelt
  • 42g honey
  • 1-1/2 tsp yeast
  • 8 g salt
  • 2 cups room temperature water
  1. Measure the flours in a large bowl and wisk to combine.
  2. Add the soaked-grain mixture, and then add the honey and yeast on one side, and the salt on the other.
  3. Add the water, then begin stirring with a large, sturdy fork. Don’t try to skip this step by mixing in your stand mixer, it is too dense to use a machine.
  4. Keep mixing for 10 minutes to form a fairly smooth, firm dough. The temperature should be between 76 to 80 degrees on an instant-read thermometer.
  5. Transfer the dough to a lightly oiled contertop.
  6. Divide it in half, then pat it into a rectangle.
  7. Use the head and sholders method to shape into a log.
  8. Tuck the sides under, then place in very lightly buttered loaf pans.
  1. Cover and let proof for about 2 hours, or until doubled.
  2. Meanwhile, preheat oven to 475 degrees.
  3. Once risen, brush loaves with egg yolk mixture, then sprinkle with sesame and sunflower seeds.
  4. When ready to bake, throw some ice cubes into the oven before placing the pans in.
  5. Reduce temperature to 400 and bake for 35-45 minutes, tenting tops with foil if they get too brown.
  6. Cool loves on a wire rack l for 1 hour before removing from the pans.
  7. Let cool completely before slicing.
Dough has risen to about 1″ about rim.

Week 79: Old Fashioned Country Loaf

This is a large, heavy loaf that will satisfy you for a few days, and it makes a great contribution for a weekend getaway with friends and family. You can throw the ingredients together in the evening before bedtime, then bake it the next day, or start it it first thing in the morning, then bake in the evening. Made with whole grains (white, whole wheat and rye), it is definitely a bread to make again and again.

  • 480g bread flour
  • 1/4 c vital wheat gluten
  • 135g old-fashioned rolled oats
  • 75g whole wheat flour
  • 40g rye flour
  • 10g sugar
  • 12g salt
  • 1/2 tsp yeast
  • 5 Tbsp (70g) butter, softened
  • 510g water

Step 1: (Day 1) Make dough

  1. Place all ingredients in the bowl of a stand mixer, fitted with the paddle attachment.
  2. Mix to incorporate on the lowest speed, scraping down the sides to get the dry bits in, then mix for one minute on the fastest speed (it’s very fast!).
  3. Cover bowl and set aside to rise on the countertop for at least 8 hours, or up to 12.

Step 2 (Next day): Knead and shape

  1. Remove to a lightly floured work surface
  2. Sprinkle flour around the circle, then lift sides and scape the flour under.
  3. Pull sides out a bit to form a rectangle.
  4. Gently life the ride side, stretch it out a bit, then fold it over to the center.
  5. Repeat with the left side.
  6. Stretch the top end up and out a bit, then roll down. You don’t want to squish the air out, but you want it to be stable.
  7. Pull out the top end to fold over the side then tuck it under. See “How to shape a batard” video on the Tips page.
  1. Create a taught surface by cupping the dough with your hands and rotating it around while tucking under the sides.
  2. Flour a lined banatonne and place the dough in, seam side up. (I made the first version, pictured below, in a round basket, but the second time around I used an oval shape for easier slicing.
  3. Let rise 1~2 hours, or overnight in the fridge.
  • Cut a sling out of parchment paper. It’s a heavy dough, so I do a double sling.
  • Lay the sling down on top of the dough, then put a cutting board on top of that.
  • Flip, then remove the basket
  • very heavy very large need a sturdy sling
  • Baking times for Dutch ovens:
    • Use a cookie sheet on the bottom rack to deflect heat
    • If you don’t put it in cold, then bake at 475 for 25 minutes, take off top, and bake at 425 for 15 minutes more, or until it reaches 205 degrees.
    • From the fridge: Bake at 425 for 35 minutes covered, then 10 – 15 uncovered.
  • If kitchen really hot overnight: ferment it three hours and them put it in the fridge overnight.
  • Day of: Ferment 8 hours
  • Or you could increase the yeast a bit. This would shorten the rise time, and have only a slight affect on flavor and texture. I think if you use 1 teaspoon yeast (instead of 1/2 teaspoon) the first rise could be shortened to 4-5 hours. The second rise will also go quicker as well.
  • This recipe should fill two standard loaf pans, (8 1/2″ x 4 1/2″) and bake for 30-40 minutes or until the interior registers 190°F on an instant thermometer. Annabelle@KAF  375 degrees tent foil over the top during the first part of baking
  • make this in my 4.5 qt cast iron dutch oven. I let it rise for 12 hours at room temperature. then work it on a floured board and transfer it to a bowl lined with floured parchment paper for one hour. I preheat the oven to 450 degrees for about an hour. At the half hour mark I place the Dutch oven in the oven to preheat. Be careful pulling it outRead more about review stating I make this
  • as it is very hot. I transfer the dough to the dutch oven place the lid back on and bake for 25 minutes. I then remove the lid and bake an additional 12 minutes. I came up with these times though trial and error along with advice from King Arthur helpline. it comes lightly brown and crusty
  •  baked it in a 10″ dutch oven (50 min with lid on and 15 min with lid off — perfect!). I let it rise the first time about 18 hours at room temp
  • Or you could increase the yeast a bit. This would shorten the rise time, and have only a slight affect on flavor and texture. I think if you use 1 teaspoon yeast (instead of 1/2 teaspoon) the first rise could be shortened to 4-5 hours. The second rise will also go quicker as well.
  • 1 Tbs (15g) less water, halved the sugar, added to a preheated empty pot instead of cold start (parchment “sling” works great). The second time dough was easier to handle and bread had much betterRead more about review stating So good and so
  • oven spring, with an airier crumb.
  • The second thing you can try is to preheat your Dutch oven base (if the manufacturer says that’s OK) with the oven

https://www.kingarthurbaking.com/recipes/no-knead-oat-bread-recipe

 oven once it came to 205. This is a hit with the whole family and will definitely make again!

Week 75: Farmhouse Sourdough

My oh my, I don’t think a bread can get much better than this! I adapted it from Ken Forkish’s Pain au Bacon recipe in Flour, Water, Salt, Yeast, one of my all time favorite bread making cookbooks (see all my favorites here). After ditching a successful 20-year tech career, he opened up Ken’s Artisan Pizza and Ken’s Artisan Bakery in Portland, OR. and hasn’t looked back. He’s got quite a lot of video instructions for pizza and bread making on his website that every aspiring baker should view.

Step 1: Make the levain

  • 25g active starter
  • 100g white flour
  • 25g whole wheat
  • 100g warm water (85-90 degrees)
  1. Mix the starter, flours and water until incorporated.
  2. Cover, and let rest 9~10 hours.

Step 2: Prep bacon

  • 1/2 lb bacon
  1. Chop bacon into small pieces, and fry until nice and crisp
  2. Drain on paper towels
  3. Reserve 1 Tbsp bacon grease

Step 3: Make the autolyse

  • 432g white flour
  • 8g whole wheat
  • 342g warm water (85-90 degrees)
  1. Mix the flours and water together in a large bowl until incorporated
  2. Cover, and let rest for 30 minutes
  • 10g salt
  1. Sprinkle the salt onto the top of the dough and fold it in.

Step 4: Make dough

  • Levain
  • Autolyse
  • Bacon
  • Bacon fat
  1. Add the levain to the autolyse and use the pincer method to mix it in. See Ken demonstrating this method in the “Mixing By Hand” video here.
  2. Let rest, then spread the bacon fat over the top, and sprinkle the bacon over that.
  3. Mix again with the pincer method.

Step 5: Proof and knead

  1. The dough needs to rest for about 2 hours. Knead the dough using the stretch & fold method every 30 minutes. See the “Kneading during Proofing” videos on the Video page.

Step 6: Shape dough

  1. Gently remove dough onto a floured countertop, using a dough scraper.
  2. Dust flour around the perimeter, then lift sides just a bit and scoot the flour under.
  3. Lift sides up, then over to form a circular shape and tighten it up a bit.
  1. Flip over and push sides down and under with cupped hands to make the surface taught. See “Shaping” video on the Video page.
  2. Dust a proofing basket, or a tea towel placed in a bowl with a generous amount of flour.
  3. Gently lift than lower the dough into the basket, seam side down.
  4. Cover and proof about 3-1/2 to 4 hours.
  5. Cut a sling out of parchment paper to use for lowering the dough into your baking receptacle.
  1. Meanwhile, preheat the oven to 475 degrees, and place a Dutch oven with lid (or any heavy pot that has a lid) inside to heat up as well.

Step 7: Bake

  1. When dough is proofed, place the paper sling on top of the basket/bowl, then a cutting board on top of that.
  2. Carefully invert so the dough is on the cutting board, and out of the container.
  3. Remove the Dutch oven/pot from the oven, remove lid, and carefully place dough inside.
  4. Replace the lid, then return the Dutch oven/pot back in the oven and bake for 30 minutes
  5. Uncover, reduce heat to 450, and bake for 30 minutes more, until it’s a medium dark brown.
  6. Let cool on a rack before slicing.

Week 72: Pizza Dough III

This is a very, very wet dough, so use it whenever you’re making pizza bianca, pizza without sauce. It’s tricky to make, but also a fun, and a great addition to your pizza repertoire! There are a few versions of it online, and most seem to be inspired by Jim Lahey of Sullivan Street Bakery, but the methods are kind of complicated, so my version is below, with photos. My favorite topping is potatoes and I’ve included instructions for that; another great topping would be caramelized onions, blue cheese and figs.

  • 130g bread flour (1-1/2 cups)
  • 130g all purpose flour (1-1/2 cups)
  • 1/4 tsp yeast
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 285g room temp water (1-1/4 cups)
  • olive oil
  1. Combine flours, salt, sugar, and yeast in the bowl of an electric mixer fitted with the paddle attachment.
  2. On low speed, slowly pour in the water, mixing until ingredients are combined
  3. Increase to medium high, and mix for about 10 minutes until the dough is smooth and elastic and cleanly pulls away from the sides of the mixing bowl. It’s very wet, but it’ll start to come together.
  1. Scrape down sides of bowl to combine all the bits. Cover, and let rise 2 to 4 hours, until bubbly and doubled in size. (Rise time depends on temperature of your kitchen
  • 2 Yukon gold (or red new) potatoes, thinly sliced (use a mandolin if you’ve got one)
  • 1 small onion, halved, then sliced and separated
  • 1~2 sprigs of fresh rosemary
  • Salt, pepper, chili flakes
  • 4 tablespoons extra-virgin olive oil
  1. Meanwhile, prep the potatoes and onion: Once sliced, combine potatoes, onions, slat and pepper (and crushed red chili flakes) with1 tablespoon olive oil, and mix to coat.
  2. After an hour, go ahead an preheat the oven to 440 degrees.
  3. Once the dough has risen sufficiently, pour it into a very lightly greased baking sheet. Too much oil, and it’ll just slip and slide.
  4. Spread the dough out with your hands (don’t pull the sides, just push it around). If it springs back, just give it a rest for awhile and try again.
  1. Evenly layer potatoes over the surface of the dough up to the very edge, and decorate with rosemary sprigs. or about 1 inch from the edge if you desire a crust on your pizza.
  2. Do a final dusting of salt and pepper, and drizzle with olive oil.
  3. Bake about 30 minutes, until sides and bottom is golden brown.

Week 70: No Knead Black Bread

This is an absolutley delicious bread, and easy to make. Even though it’s got a long list of ingredients, and is best made a couple of days prior to consuming it, don’t let that stop you from adding this to your repertoire! We serve this on Christmas Day because it it makes for an easy breakfast that blurs into lunch. It’s delicious with sweet or savory toppings: grava lax, smoked trout, egg salad, and fruit jams. And what at treat it is to watch Nigella Lawson, England’s very own domestic goddess, bake bread!

I’ve listed the ingredients below so that you can measure everything out ahead of time, and then follow along with the video. (I didn’t include the acitvated charcol, or the nigella seeds because I can’t find them). Also, the 2-lb pan she references is the same as a 9″x5″ loaf pan.

  • 400ml stout (14oz)
  • 1 egg white (save yolk for brushing on top just before baking)
  • 30g brown sugar
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp molasses
  • 300g dark rye flour
  • 300g bread flour
  • 25g cocoa powder
  • 4 tsp caraway seeds
  • 4 tsp fennel seeds
  • ¼ tsp yeast
  • 1¼ tsp salt
  • oil to grease pan

You can mix the dough, in the evening, then let it rest overnight, shape it the next day, then bake after the 2-hr rest. Or, mix it in the morning, let it rest all day, then shape it and refrigerate overnight. Pop it into the oven first thing in the morning (directly from the fridge, no need to do the 2-hr rise). Either way, it would benefit from not being cut open for another day, but it’s hard to wait for this one!

I would also score the top so that it splits evenly as it bakes.

Here’s a link to the written recipe, and below is the video. If you’re not familiar with Nigella Lawson, go ahead and open the link and read the recipe through, and be prepared to fall in love with the language she uses to describe and instruct. I also want to highlight this tip that she adds at the end: “Any leftover bread can be blitzed in the processor into fabulous black breadcrumbs. I keep them in the freezer to use whenever I want to add an aniseed crunch. They are particularly good sprinkled over a tomato salad.”

Week 69: Artisan Cinnamon Raisin

Here is a bread that everyone can make, because it doesn’t call for any fancy equipment (no stand mixer, no Dutch oven), and measurements are by volume, so you don’t even need a scale. All you need is time, because it does call for proofing overnight.

The recipe comes our way via the artisanbreadwithstev YouTube channel. Steve’s video instruction is straightforward and simple and gives everyone the ability to successfully bake beautiful loaves. I’ve listed the ingredients below so that you can have them at the ready while you follow along with the video.

  • 16 oz tap water
  • 1-1/2 tsp salt
  • 1-1/4 tsp yeast
  • 2 Tbsp brown sugar
  • 1 Tbsp cinnamon
  • 3-1/2 c bread flour
  • 1 cup raisins

I baked mine in a Dutch oven, but next time I’ll use his method of creating a Dutch oven out of two loaf pans. For breads like this, I actually prefer them to be baked in a loaf pan because then slices are uniform.

Week 68: Rustic Ciabatta

ITALY, by way of NEW ORLEANS: It took me a long time to find a recipe for a ciabatta that was not made with 100% white flour. and that actually worked (whole wheat can be tricky to work with). This is from Bellgarde Bakery in New Orleans, whose mission is to “connect community and ecology through gastronomy”. All of their grains are identity preserved and single origin, and they use olive oil sourced from San Antonio, and salt from Avery Island.

Continue reading “Week 68: Rustic Ciabatta”

Week 64: Everything Bagel Bread

Want the savory punch of a bagel without the time-consuming process of either baking them yourself or going out to get some? Then this bread is for you – delicious, easy and satisfying. It does require an overnight rest, but after that, you don’t need to spend much time on it at all. The Everything Bagel seasoning is mixed into the dough in addition to being sprinkled on top, making it the perfect foil for some avocado toast. This is one of my favorite breads so far!

I found this on Leite’s Cuisine, one of my top ten food blogs. It’s been around since 1999, and has thousands of tested, well-written recipes, from hundreds of professional contributors. All bread recipes are written in both US and Metric measurements, which is super convenient.

Click here for the recipe. Trader Joe’s makes a good seasoning mix, but if you can’t find it, Leite’s Cuisine’s recipe is below:

  • 2 Tbsp poppy seeds
  • 1-1/2 Tbsp black sesame seeds
  • 1-1/2 Tbsp white sesame seeds
  • 4 tsp dried minced onion
  • 4 tsp dried minced garlic
  • 2 tsp flaked sea salt or coarse salt

If you want to try your hand at bagels, we made them during Week 51. Recipe and lots of tips here.

Week 62: Low-Knead Bread

I don’t know what I enjoy more: eating bread or baking bread. But sometimes, when I set out to make it because I really want to eat it, I run into a problem with timing. Oftentimes, there’s a long stretch of time between starting the process to consuming the bread. Most artisan loaves aren’t ready on the same day as you prepare the dough because they require an overnight rise, and if you don’t get around to starting until late in the day, there’s not enough time for all of the steps.

Last week I tested a work-around that produces a delicious, satisfying, impressive loaf in 5 hours from start to finish. It’s as beautiful as a sourdough, but a lot less complicated, and not as time-consuming. It’s easy like the no-knead method, but incorporates a bit of “stretch & fold” kneading (see #2 Kneading During Proofing video here) to speed up the process of strengthening the gluten, thereby avoiding the overnight soak, i.e. autolyse*.

Back in 2006, the New York Times published Jim Lahey’s No-Knead Bread, which revolutionized bread baking. Two years later, Cook’s Illustrated introduced us to J. Kenji Lopez-Alt’s version, Almost No-Knead Bread. And just last month, in May of 2021, he gave us No-Knead Bread, Revisited, which is what I’ve based mine on. I didn’t use vinegar, added some honey, substituted whole wheat and rye for some of the white flour, cut the time down by 30 minutes and used a Dutch oven to bake.

Rest times are 1 hour + 1.5 hours + 1 hour, so perfect if you work from home, and doable if you work away from home because you can make it in the evening, pop it in the fridge after the final rise, then bake the next day.

STEP 1: Make dough

  • 300g bread or all-purpose flour (or substitute 50g with whole wheat or rye, or 25g of both)
  • 7g salt
  • 3g yeast
  1. Measure dry ingredients in a bowl and mix (I use a whisk) to combine.
  • 225g warm water
  • 11g honey
  1. Add honey to water and stir to combine
  2. Mix honey water into dry ingredients, using the handle of a wooden spoon, or your hand. Make sure there are no dry bits.
  3. Cover and rest 1 hour

STEP 2: Knead & Proof

  1. Keeping dough in the bowl, do a round of stretch and folds, then cover and let rest 30 minutes. See kneading during proofing, and shaping videos here. (#1 stretch + fold | 30 minutes rest total so far)
  2. Repeat this two more times. Each time you can pull the dough out a little longer, but not too much so that it tears. Only do four stretch and folds each round. (1.5 minute rest so far)
  3. Do one more stretch + fold, then leave to rest for 1 hour.

STEP 3: Final rise

  1. Carefully remove dough to a lightly floured surface, without deflating it.
  2. Pull sides to shape into a tight ball, then turn over, and with cupped hands, tighten surface some more.
  3. Place in lined and floured proofing basket seam side up and cover
  4. Proof 1 hour or until finger test, and preheat oven to 500. It’s better to be under proofed than over proofed, so check often:
    1. Dough is under proofed when you poke a finger in it and is springs back quickly
    2. Dough is proofed when you poke a finger in it and it springs back slowly
    3. Dough is over proofed if you poke a finger in it and it doesn’t spring back.
  5. Cover with parchment, then a cutting board and turn over
  6. Slowly remove basket and score. Score round loaves symetircally and mostly on the top, so they rise up, not out
  7. Bake, covered, at 475 for 25 minutes
  8. Remove cover and bake for 10 minutes.
    1. Put a cookie sheet on the lowest rack to redirect the heat so the bottom doesn’t burn
  9. Let cool completely before slicing

Week 58: Same Day Sourdough

Baking a sourdough loaf is a two-day affair, because there are so many stages in the prepping and proofing. I set out to find if it was possible to a.) make a loaf in one day, and b.) be 100% satisfied with the result. And, I’m here to tell you that there is! This is a method for baking a sourdough loaf with no overnight rise, and if you get started early enough, (8:00 AM) you’ll have a warm loaf to bring to the dinner table.

Continue reading “Week 58: Same Day Sourdough”