Breadmaking 101: How to Make Bakery Quality Bread @Home

Yes, you too can achieve these results. No, you don’t need a bread machine or fancy mixer. Just your two hands, and the recipe below. This is the week of generously sharing family secrets to put excellent handmade food on your table.

A good meal is not complete without a great crusty bread that is also soft and chewy on the inside. I never thought this was something that could be accomplished at home, but after spending the day with my highly talented cousin, KimNora, I learned differently and a new bread baker was born! KimNora has been perfecting her bread for many years, experimenting with technique, ratios and environment, to create a bread that would give even Daniel Boulud a run for his money!

Homemade Crusty Whole Wheat Bread {Stretch & Fold Method}

Makes 1 Loaf | Total Time: 4 hours

2 cups unbleached bread flour {~305 grams}
1.5 cups whole wheat flour {~213 grams}
50 grams dried spent grain {optional}
2.5 teaspoons kosher salt {~14 grams}
2 teaspoons (scant) rapid rise dry yeast
Optional: 1 Tablespoon (scant) barley malt powder {~14 grams}
1 tablespoon each of fresh rosemary, sage, thyme, finely chopped
450 milliliters room temperature filtered water
corn meal for dusting proofing basket

1. If you want to flavor your bread {ideas: thyme-rosemary-sage, thyme-meyer lemon, rosemary-meyer lemon, raisin}, add the zest and herbs to the water and let sit for 15-20 minutes to infuse with the flavors. Raisins are best when they are plump, not totally dry, so letting them absorb some of the water is key.
2. Add all dry ingredients to a large bowl and mix thoroughly with a whisk.
3. Create a well in the middle and slowly add half the water, stirring  with a butter knife {tip: this is an easy tool to pull sticky dough from}. As the dough comes together add remaining water to the center and stir with the knife to bring in the remaining flour, working from the center outwards, so as to minimize the amount of dough that sticks to the side of the bowl. Dough should be slightly sticky, but not smooth at this point. If it is too sticky add a few pinches of bread flour.
4. Cover the top of the dough loosely with plastic wrap and allow to sit for 10 minutes so flour hydrates and gluten bonds form.
5. After 10 minutes, dip hands and bread scraper in olive oil to prevent dough from sticking. Loosen dough from sides of the bowl and gently work into a smooth ball.
6. Lightly pour olive oil on counter or marble working surface and spread with hands to oil both your hands and surface.
7. Grab the dough with oiled hands and  bring to the oiled counter to gently stretch the dough into somewhat of a rectangle shape. DO NOT pull or tear at dough — you just want to gently work it from the center to the outside to reshape.
8. While gently stretching the dough by grabbing one end, pull it up and fold like a letter into thirds. Right side folded first, then left side over that {stretch and pull, but don’t let the dough tear}. Then take the opposite ends that were just folded and fold into thirds again — top to the center and the bottom over that, stretching and folding. In the end, you will have almost a square shape.
9. Return the dough to the bowl, cover with plastic wrap to prevent drying out for 10 more minutes.
10. Repeat steps 5-8 two more times, so you will have stretched and folded and let rest for a total of 3 times. After the 3rd stretch and fold, allow the dough to rise for 1 hour, covered with plastic wrap.
11. After 1 hour rise, very lightly flour the surface and remove dough from the bowl to the counter. Spread and fold a 4th time and then start to form into a smooth ball by grabbing the edges and tucking the dough under itself, turning as you smooth and round the ball.
12. Generously add corn meal to a bread banneton {or place a clean towel in a small bowl and flour the towel}. Generously flour your hands and pick up the ball of dough, adding it to the basket or bowl, smooth side down, so your tucking seam is facing up. Gently pinch the seam to smooth the top of the dough facing up.
13. Cover with plastic wrap and let allow for a 2nd rise for 30-40 minutes. Meanwhile make sure your rack is in the center of the oven, with no rack above it and turn on your oven to 500 ºF with a metal baking sheet, pizza stone, piece of slate or terra cotta tiles on the rack to come to temperature with the oven.
14. After rise is complete, work quickly {so you don’t lose your heat} to dump dough from your basket onto the hot slate or pizza stone and using your sharpest knife or a bread lame, slash a fairly deep cut across the center and in any design you would like. Cutting the dough will open it up to expand upward, giving you good rise and will also look beautiful!
15. Turn oven down to 450ºF and cook for ~30-40 minutes.
16. Around 30 minutes, be sure to smell for any burning — remove immediately if necessarily. When bread has a nice dark crust, remove to the counter and while holding with one hand (use an oven mitt) check the temperature of the bread by inserting a thermometer in the bottom of the bread. If it reads 200-205º, it’s done! Add back to the oven if any less than 200.
17. The hardest part: resist the temptation to slice into your masterpiece right away, allowing it to cool for 1-2 hours as it completes its baking process on a wire rack on the counter.

The Art of Baking Bread:

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