It was called Rapidmix Coolrise Whole Wheat bread. I googled it and printed it out. I think it’s a Fleischman’s yeast recipe. I have baked both that one and the white flour one often over the years. I used starter as part of the ap flour and water, softened the yeast in water before pitching, and mixed starter, part of the water with the ww flour and let sit for an hour or two before putting all together and kneading.
Original recipe has you put all dry ingredients including yeast together then add very warm water, soft butter and knead, shape, put in pans in fridge overnight.
I recently realized I've never posted the recipe that was the start of this whole baking thread. So here you go, along with some photos...
Master Boule Recipe
(Makes 3 loaves)
3 Cups lukewarm water (about 100*)
1 1/2 Tab. granulated yeast
1 1/2 Tab. Kosher salt
6 1/2 - 7 Cups AP flour
In a 5 qt. plastic food container (with a lid that is NOT air tight), add yeast and salt to the water. Don't worry about dissolving all the yeast in the water. As you can see by the following photo, my container is larger but it's the one I have so it works.
Mix in the flour all at once, kneading is unnecessary. You're finished when everything is uniformly moist without dry patches, shouldn't take more than a few minutes. The dough will be very wet and loose enough to conform to the shape of the container:
Cover with the lid (make sure it is not air-tight). Allow to rise at room temp until it begins to collapse or about 2 hours. Longer rise times up to about 5 hours will not harm the result. This next photo shows the dough after a 2 hour rise:
You could use the dough at this point but it will be one very wet, messy dough to work with. It's much easier to work with if you stick the dough in the refrigerator at this point and leave it overnight. This is what the dough will look like in the container the next day:
When you're ready to bake a loaf, prepare a baking sheet with a piece of parchment paper and liberally sprinkle with corn meal. Sprinkle the top of the dough with flour and flour your hands (this is about to get a bit messy). Grab a large handful of dough about the size of a large grapefruit (might need to add more flour to your hands again). Gently stretch the surface of the dough on all four sides, rotating the ball a quarter turn as you go, this tightens the surface of the dough and while the bottom of the dough ball might look pretty bunched up, that will flatten out as the bread bakes. The dough ball should be smooth and the shaping shouldn't take more than about 30-60 seconds to shape. Place the dough on the prepared baking sheet. Store the remaining dough back in the refrigerator for up to 14 days.
Allow the uncovered loaf to rest at room temp for 20 minutes.
Put a baking stone on the middle rack in the oven and put a pan on the rack below the stone.
When the timer goes off, set it for another 20 minutes and turn the oven on to 450*. Get water for the pan under the stone to boiling.
By this point the dough has finished rising for a total of 40 minutes, the oven is ready and the water is boiling. Dust the top of the loaf liberally with flour and slash with a sharp knife:
Pour the boiling water into the pan under the baking stone and very carefully slide the parchment paper off the baking sheet and onto the stone. Bake about 30 minutes or until internal temp is 190-195*. The loaf should be browned and firm to the touch. Sometimes you can even hear the bread crackle when it's initially removed from the hot oven into the room temperature. Allow to cool on a wire rack.
Once you slice into it, you can keep your bread fresh without softening the crunchy crust by turning it cut side down on a cutting board uncovered. Putting it into a plastic bag or container will make the chewy crust soft.
Note: This bread recipe took a LOT of practice. Don't give up if it doesn't turn out great-looking on your first try. You'll know you're getting good at it when you only mess up 1 out of 3 loaves, lol. But seriously, this is wonderful bread and once you get the shaping technique down, it's so simple to make a fresh loaf because you already have dough in the fridge. This is my husband's #1 favorite bread, homemade or store-bought!
Debby thanks for reminding me of THIS SUPER BREAD. I was really
asking Sequel....about the 2 loaves 9 x 5 Whole Wheat she made. EEK
what is the matter with me. Sorry. But I did like the reminder. I need
all the info. Thanks again, Aria
It was called Rapidmix Coolrise Whole Wheat bread. I googled it and printed it out. I think it’s a Fleischman’s yeast recipe. I have baked both that one and the white flour one often over the years. I used starter as part of the ap flour and water, softened the yeast in water before pitching, and mixed starter, part of the water with the ww flour and let sit for an hour or two before putting all together and kneading.
Original recipe has you put all dry ingredients including yeast together then add very warm water, soft butter and knead, shape, put in pans in fridge overnight.
It was called Rapidmix Coolrise Whole Wheat bread. I googled it and printed it out. I think it’s a Fleischman’s yeast recipe. I have baked both that one and the white flour one often over the years. I used starter as part of the ap flour and water, softened the yeast in water before pitching, and mixed starter, part of the water with the ww flour and let sit for an hour or two before putting all together and kneading.
Original recipe has you put all dry ingredients including yeast together then add very warm water, soft butter and knead, shape, put in pans in fridge overnight.
Almost forgot my review of the recipe...not bad, DH liked it better than I did. I thought it was a bit dry and kind of bland. Might try it again another time and pep it up with some additional add-ins (and a bit more of the dressing).
Almost forgot my review of the recipe...not bad, DH liked it better than I did. I thought it was a bit dry and kind of bland. Might try it again another time and pep it up with some additional add-ins (and a bit more of the dressing).
It really sounds yummy! If you otherwise thought it was ok next time try dicing 1/2 a peeled cucumber in it. That has become my silver bullet for both pasta and potato salad. It adds a fresh lift and definitely moisture. Especially when it doesn’t really need more vinegar and you just can’t make yourself open another jar of mayo!
