heavy-duty mixer with a dough hook
170 g whole-wheat flour
330 g all-purpose flour
10 g salt
6 g instant yeast
325 g water
Mix dry ingredients in mixer bowl. Add water and beat with dough hook (#2 speed on a KitchenAid) until the dough forms a ball and cleans the bowl, then continue beating for two minutes more.
Release the dough hook, remove the bowl from the mixer, and remove the hook from the dough. Using a spatula, shape the dough into a smooth ball. Cover bowl with plastic wrap and let rise until doubled. Took one hour and 45 minutes in my kitchen.
Set oven to 465°. Turn the dough onto a lightly floured board, then stretch and fold for three turns. Shape as you like, optionally cutting to make multiple loaves, place on a sheet pan, then cover with a towel for 20 minutes.
Bake on the sheet pan until the internal temperature reaches 210°, around 20-30 minutes depending on the shape. The boule shown above took 30.
Next time I’ll try one of the techniques discussed here for making it crustier.
I started with this Mark Bittman recipe, which I found annoyingly vague.
probably mentioned in at least one of the posted articles, but my baking is limited to mixes, so i only need substitutes for eggs and oil at most. mayo works in place of eggs, and any sort of fruit puree works in place of oil - with the advantage that cakes made with fruit actually get moister with time. prune puree works pretty well with chocolate cake/brownie mix. a little dense sometimes, but tasty.
Here is a link to recipes using aquafaba instead of eggs, https://www.seriouseats.com/search?term=aquafaba. It works well for egg white substitutes, and some whole egg recipes. Hasn’t been a run on canned beans yet so it should be around for awhile.
continuing way off topic, i much prefer dry beans to canned, they’re cheaper, and if you slow cook them (vs. pressure cooker), the flavor and texture are so much better. legumes are a primary source of protein for the dishes i prepare for the homeless. a popular dish is vegetarian chili by substituting ratatouille (wow, surprised i spelled it correctly on the first try) ingredients minus the mushrooms for the meat and adding corn. but i add the cubed squash last so it retains texture. most of them don’t even realize there’s no meat.
this is where ethnic markets come in; they’re more likely to offer dry beans in bulk. before the quarantine i could stock up on pinto beans at $.39/lb on sale. now they’re 1.49/lb. dry garbanzos were still only .79/lb. so i went with them and made a curry instead.