Small Plates
What five top chefs feed their own kids.
by Phil Gutensohn
April 27, 2009
Easy Overnight Whole Wheat Bread for Owen and Remy
300 grams (2 1/2 cups) AP Flour
100 grams (just of 3/4 cups) Whole Wheat Flour
2 tsp salt
2 tsp sugar
25 grams (1 1/2 tbsp) vegetable oil
1 envelope instant yeast
315 grams (1 1/3 cups) water
Parchment paper
Loaf pan
Wire rack
Pam
Mix flour, salt and sugar in a bowl.
In Mixer put all of the wet ingredients and the yeast.
Mix the yeast and oil together with the dough hook.
Mix in all of the flour into the wet ingredient mixture. Mix until the flour is completely hydrated and the dough is very sticky.
Put dough into a parchment lined loaf pan mold that has been greased or sprayed with Pam.
Let dough rise overnight in the refrigerator.
Pre-heat oven to 400 degrees.
Remove loaf pan from the refrigerator and proof in a warm place until it completely fills the pan (approx 1-2 hours).
Bake in oven for 50-60 minutes until golden brown crust forms.
When finished, remove immediately from pan and parchment paper and cool on wire rack.
©2009 Phil Gutensohn and Babble
About the Author
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Phil Gutensohn is an employee and graduate of The French Culinary Institute and has worked in the kitchens of The Calhoun School, The Grocery, and Craft. He lives in Brooklyn with his wife and one-year-old son.
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