Whole Wheat Country Bread
1.
Pour 150ml of water into the fermented Polish starter, stir a little and pour into the bowl of the cook machine
2.
Add whole wheat flour, high-gluten flour, salt and instant yeast
3.
Turn on the machine and stir at low speed for about 5-8 minutes
4.
Reach the bottom of the dough with a wet hand, pick it up and fold it to the center, turn the bowl, and repeat the folding several times
5.
Cover with plastic wrap and let the dough ferment for the first time at 20-25°C and room temperature for about 2-3 hours until the volume increases to 2.5 times.
6.
Transfer the dough to a floured chopping board, shape it into an oval and cut it in half
7.
Fold each half of the dough into a ball with the joint facing down
8.
Put a portion of the dough into the floured rattan fermentation basket, and then ferment for about 1 hour until the dough is almost full
9.
Put the cast iron saucepan into the oven and preheat it to 240°C together
10.
Pour the dough in the basket into a cast iron pan, cover the pan and send it to the lower level of the oven, bake at 240°C for 30 minutes
11.
Open the lid and bake for about 10 minutes until the surface is colored
Tips:
1. When whole-wheat dough is fermented, the time should be adjusted according to the room temperature. An increase or decrease of a few degrees will greatly affect the fermentation time. If you want to speed up the fermentation process, you can add more yeast and leave the dough in a warm place to ferment
2. Be gentle when handling the dough, try to avoid destroying the bubbles in the dough
3. The cast iron pan will be abnormally hot after preheating, please pay attention to safety when pouring the dough
4. You can use a casserole to bake bread without a cast iron pan
