X Bread 2 Recipe
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X Bread 2 Notes
After much tinkering, the X Bread recipe has reached a new height of excellence.
- Part 1:
- 392 grams hard red winter wheat (home ground or whole wheat)
- 175 grams rye flour (home ground or full grain rye flour)
- 1 1/2 cups Levain sourdough starter*
- 186 milliliters water
- 1/2 teaspoon cider vinegar
- Part 2:
- 88 grams whole oat flour
- 288 grams spelt flour
- 124 milliliters water
- 1 1/2 teaspoons Fluer de Sel de Noirmoutier sea salt
- 9 ounces boiled mashed potatoes
For the Preferment: mix the cider vinegar and water with the dry flour, then add the Levain starter. Knead this together until you've achieved a sticky mass. Let it stand, covered with a linen cloth with a piece of plastic wrap over it. It can stay like this for up to 10 hours if the room isn't too warm. Dissolve the salt into the water and add the mashed potatoes. Blend smoothly with an immersion blender or similar. Mix in the dry flours until smooth, then add the preferment and mix by hand until the dough is evenly mixed and smooth. Set aside covered with the linen and plastic for about 2 hours or longer if need be, until doubled in size.
Punch the dough down and knead well again. This dough needs lots of kneading or it will not hold together in the baking, at least 10 minutes each time. Let dough rise another two hours and knead again. Dough will feel sticky, but do not use any extra flour. Shape dough into one large or two smaller loaves and place in oiled bread pans. Let rise to the top of the pan, and score the rise loaves lightly across their tops.
Preheat oven to 350. Place a pan of water into the oven with the loaves. Bake for 45 minutes or until loaves sound hollow when tapped. Turn loaves out onto a rack to cool. Will keep at least a week.
*The Starter: Using no reactive metal containers, glass being better and similar non reactive mixing tools, mix first, 3 cups of dark rye flour (it is preferable to mill your own from rye berries) 10 fluid ounces of filtered or steam distilled water (no tap water) leave this in the bowl on the counter covered with plastic wrap for a couple of days or until signs of fermenting activity.
At this point add another cup of dark rye flour and 4 more fluid ounces of water stir well and recover with the plastic. After this has become active, add 1/2 cup of dark rye flour to the mix and recover with the plastic letting it 'age' overnight.
It is important to keep the starter always covered as the mixture of microbial agents you are encouraging are already present on the rye flour. It is important to avoid any possible spoilage bacteria that may be present during the long fermenting process.
If you grind your own rye flour from rye berries you will be much more likely to be successful in the production of this starter. But dark rye flour from the store should work as well.
Lastly, after the removal of the 2 cups of starter for the bread, add more rye flour to the remainder of the starter until fairly stiff, pat this down flat in the bottom of the bowl and cover with the 'good' water (not mixed in only on top) to a depth of about one inch. Cover the bowl with plastic wrap and it will keep well in the refrigerator without further attention for a week to ten days, at which time it will be needed for another loaf.
This amount of dough was calculated to fit a La Forme silicon lined pan with top dimensions of 11-1/2 X 4-1/4 and 3 inches deep
I prefer to grind all my own flour with the exception of oats. I've been unable to find the kind of oats I require for grinding at home.
I wanted a completely whole grain bread without any white flour a minimum of salt and no oil, not even in the pan. If you do not have a silicone lined pan like the La Forme I use, you will need to oil your pan as this loaf will stick if not cooked properly. I used to make this recipe for a large La Forme pan that was not silicone lined. It was enameled steel and pretty smooth but still oil was required to get the larger loaf out of this pan.
I added the boiled mashed potatoes to the recipe after reading something about that in the King Arthur flour catalog. It just said if you were cooking with whole grain flour the potato would help to cut down on the crumble associated with these fiber and bran rich flours and they were right, it does a good job for this problem.
This bread has lasting qualities unlike other breads. It is reliable to expect a loaf will last a week without the chance of any mold forming. This has been my experience. Although there are cake like qualities after three days, it is still an excellent sandwich bread. Because of the potato the loaf stays pliable and can be cut into very thin slices if required, even after one week.
Inspired by the Danish Kleiebrot of WWII.
Not many people like bread this austere and I have offered a whiter shade of brown by changing the PART TWO of the recipe:
For a lighter yet unmistakably whole meal bread, change part two of the recipe to the following:
400 g malted unbleached white all purpose flour (or similar white bread flour)
225 ml water
1-1/2 tsp Normoutier salt
4 fluid ounces of mashed potatoes
1/4 tsp of dry yeast
mix the yeast into the water and wait about 10 minutes then add the salt and potatoes and blend everything until smooth with an immersion hand blender
mix all that with the white flour by hand until you have a smooth lump place in a bowl for two hours or until the yeast proofs well then punch it down again and flatten somewhat on the table and add the preferment dough on top and knead these two dissimilar doughs into one mass. This is a lot of work it cannot be denied as they do not meld together easily. A fancy mixer like one of those from Sweden might be useful if you did a lot of these loaves, but for one or two now and again hand mixing isn't too bad.
This makes a very lively dough after the two doughs one with yeast and one with an active levain are kneaded into one dough. It rises about twice as fast as the 100% whole grain dough and twice as high if you let it. The results are good most people wouldn't know it had any white flour in it. The potatoes make for a moist and tender style of bread that would probably be liked by most people who thought they didn't like whole wheat flour. For a restaurant setting this would be the bread to offer if a whole grain bread was your huckleberry.
A note on the strange measurements. I prefer to weigh my flours on a semi-accurate portion scale instead of the ponderous cups plus it makes for more consistency over time. I make coffee in one liter lab beakers that have milliliters printed on the side so I use them to measure out water and have found for the mashed potatoes a regular wide mouth glass (or transparent) two cup kitchen measure works the best. For measuring out very small quantities like dried yeast and salt, a set of measuring spoons will suffice.
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