A new breakfast place just opened up in town and my wife took her Dad who is visiting with us to eat some brunch the other day. They went without me, so that will need to be remedied in the future :). They came home with some leftover cheesy grits which were screaming to be added to a some dough.
I had made a version of this bread a while ago and decided to change it up a bit using some fresh milled whole wheat and spelt. I used some roasted fingerling potatoes which added to the super soft and moist crumb.
I love the way this one turned out. The bread is full of flavor and makes some killer toast or grilled bread. Give it a try if you get a chance.
Formula
Download the BreadStorm File Here
Levain Directions
Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap. Let it sit at room temperature for around 7-8 hours or until the starter has doubled.
Either use in the main dough immediately or refrigerate for up to 1 day before using.
Main Dough Procedure
Mix the flours in your mixer or by hand along with 385 grams of the water, until it just starts to come together, maybe about 1 minute. Let it rest in your work bowl covered for 30 minutes or longer. Next add the salt, starter (cut into about 7-8 pieces), potatoes, grits and the balance of the water and mix on low for 4 minutes. Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds. Let it rest covered for 10-15 minutes and then do another stretch and fold. Let it rest another 10-15 minutes and do one additional stretch and fold. After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours (If you use a proofer set to 78 degrees you can finish in about 1.5 hours).
When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1 hour. Remove the dough and shape as desired. Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray. The dough will take 1.5 to 2 hours depending on your room temperature. Let the dough dictate when it is read to bake not the clock.
Around 45 minutes before ready to bake, pre-heat your oven to 535 degrees F. and prepare it for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf. I pour 1 cup of boiling water in the pan right after I place the dough in the oven.
Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.
After 2 minutes lower the temperature to 450 degrees. Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.
Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.
mookielovesbread 