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Prep Time: 1440 Minutes Cook Time: 35 Minutes |
Ready In: 1475 Minutes Servings: 4 |
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Ingredients:
3 teaspoons active dry yeast |
1 cup warm whole milk (105° to 115°) |
2 tablespoons sugar |
1/4 cup semolina flour or 1/4 cup cornmeal, plus additional for dusting |
1/2 cup whole wheat flour |
3 1/2-4 cups bread flour |
1 cup warm water (105° to 115°) |
1 tablespoon kosher salt |
2 tablespoons unsalted butter, melted |
Directions:
1. In a large bowl, combine 1 1/2 teaspoons yeast, milk, sugar, 1/4 cup semolina flour, whole wheat flour and 1/2 cup bread flour.
2. Whisk until creamy and smooth.
3. Cover with plastic wrap and let rise at room temperature 12 to 24 hours.
4. Place dough in a large bowl of a heavy-duty mixer fitted with a paddle.
5. Add remaining yeast, water, salt, butter and 1 cup bread flour.
6. Beat at medium speed 3 minutes, or until smooth.
7. Add remaining flour at low speed, 1/2 cup at a time, until soft dough is formed.
8. Dough will just clear sides of bowl.
9. (Process can also be done by hand in a large bowl.) Switch to a dough hook and continue mixing about 3 to 4 minutes, adding flour 1 Tablespoon at a time.
10. (If kneading by hand, turn dough out onto a lightly floured work surface and knead 5 to 7 minutes, adding flour 1 Tablespoon at a time as necessary.) Dough should barely hold its shape.
11. Place in a greased bowl, turning once to coat.
12. Cover with plastic wrap and let rise in a warm place until tripled, about 2 hours.
13. Gently deflate dough, turn out onto a lightly floured work surface and form into a round ball or oblong loaf.
14. Roll lightly in flour and place on a baking sheet sprinkled with semolina flour.
15. (Or, place dough in a greased 12 x 5 x 3 1/2 loaf pan.) Cover loosely with plastic wrap and let rise until puffy, about 45 minutes.
16. Preheat oven to 475° for at least 30 minutes.
17. Make a slit in top of loaf with a serrated knife.
18. Bake at 475° for 10 minutes, 400° for 15 minutes, and 325° for 20 to 30 minutes.
19. Loaf is done when slightly domed and browned.
20. Cool on a rack.
21. Makes 1 large loaf.
22. Note: Dough can also be shaped into flatbread, breadsticks or rolls.
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