Excerpted from Artisan Bread by Keith Cohen of Orwashers Bakery
If you are looking for something on the hearty side to pair with your morning eggs or afternoon sandwich fixings, you have found it. This whole-wheat bread is simple and slightly sweet with a touch of honey.
Makes 4 loaves.
1.3 lbs/589.7 g bread flour
1.3 lbs/589.7 g whole-wheat flour
1.3 lbs/589.7 g water
0.15 lb/68.04 g honey
0.15 lb/68.04 g vegetable oil
0.68 lb/308.4 g white starter (see below)
0.06 lb/27.22 g salt
0.05 lb/22.68 g sugar
0.01 lb/4.54 g instant yeast
Set up stand mixer with a dough hook.
Place both flours, water, honey, oil, white starter, salt, sugar, and yeast in mixing bowl. Mix on medium-low for 4 minutes. Mix on medium-high for 8 minutes.
Dough temperature should be between 76°F and 78°F/24°C and 26°C and should appear shiny and pull away from the mixing bowl.
Take dough out of mixing bowl and transfer to lightly oiled airtight container.
Let dough rest on countertop for approximately 1 hour and 45 minutes. Dough should double in size.
Roll dough out of container onto a lightly floured work surface (marble or butcher block is ideal). Cut dough with a scraper into 4 even squares/rectangles, approximately 1.25 lbs/567 g each.
Shape each into a boule. Let dough rest 3 hours after shaping. Score an “X” into the top of the dough before baking.
Preheat oven to 410°F/210°C. Bake for 40 minutes until the crust is golden.
White flour 1.80 lb/816.5 g
Water 1.95 lb/884.5 g
Mother 1.25 lb/567 g
Mix flour and water together in a deep bowl by hand. Once the mixture is uniform, add the mother or the yeast (depending on what the recipe calls for). Cover tightly and let rest at room temperature (65°F–70°F/18°C–21°C) for 3 to 4 hours. Refrigerate overnight (approximately 12 hours).
Leave at room temperature for 3 hours, until there is some activity in the preferment. Make sure it is bubbling (similar to the activity you would see when making a tomato sauce, with a bubble or two popping up every few seconds). Your starter is now ready to use in your recipe.
In 2007, Keith Cohen purchased New York's Orwasher's Bakery, listed among the top ten bakeries in America. He launched a new line of Artisan Wine Breads in 2009 under the brand name Oven Artisans. Cohen created his new breads with a wine grape starter in collaboration with Channing Daughters Vineyard in Long Island. The technique used dates all the way back to ancient Egypt, where bakers who were baking bread in the same facility as wine was being fermented discovered that the natural yeast in the air from the fermenting grapes would leaven the bread and give it special flavor. In 2010, Cohen premiered his beer bread--a chewy, dark-hued creation with a nutty, robust flavor that comes from the Otis Stout from Sixpoint Craft Ales that's mixed into the dough. Orwasher's Artisan Bread features the techniques used as well as the recipes for Orwasher's most famous breads adapted specifically to facilitate home baking.