Saturday, September 3, 2011
Today's Dough: Whole Wheat French Bread
The recipe (from a King Arthur Flour catalog) for the French bread dough in the photo at left is one of the most successful of all that I've tried. It bakes up crusty on the outside with a soft, light interior and complex flavor. I'm planning on using one of these loaves for tofu banh mi sandwiches tonight.
If you're curious about making bread but have been reluctant to try - definitely find a no-knead recipe to give yourself a kick-start. I recommend either visiting the King Arthur Flour recipe site or picking up a copy of Artisan Bread in Five Minutes a Day, by Jeff Hertzberg & Zoe Francois (they also have a whole grain no-knead book which is great). There really is no kneading involved (stirring, yes); most of the work is done overnight in the refrigerator - the bonus being that the bread will develop rich, yeasty flavor that just gets better (nearing sourdough in flavor) over several days. You can stir up a batch and use as needed. Most of these recipes keep in the refrigerator for at least seven days.