Whole Wheat Artisan Bread

1. Autolyse the Flour and Water

Start by combining the whole wheat flour and the 11 1/4 ounces of cool water in a large bowl. Mix until all the flour is hydrated, forming a shaggy dough. Cover the bowl with a damp cloth and let it rest at room temperature for about 2 hours and 30 minutes. This step is crucial because it allows the flour to fully hydrate, resulting in better dough development and a more pliable, moist dough.

2. Prepare the Dough

Transfer the hydrated dough to a 14-cup food processor fitted with a metal blade. Add the brown sugar, salt, and instant dry yeast. Process the mixture for about 75 seconds until the dough is silky smooth and can stretch without tearing. This processing develops the gluten structure, which is essential for a good rise and texture.

3. Incorporate the Remaining Water and Oil

With the food processor running, drizzle in the remaining 2 ounces of cool water and the 1 ounce of oil. Continue processing until the dough feels sticky, wet, and elastic. The added moisture and fat will create a tender crumb in the finished loaf.

4. First Rise

Lightly grease a large bowl and transfer the dough into it. Cover the bowl with plastic wrap or a damp cloth and let the dough rise at room temperature for about 2 hours, or until it has doubled in bulk. During this rise, the dough will become puffy and light.

5. Shape the Loaf

Lightly dust a clean surface with flour and turn the risen dough onto it. Gently shape the dough into a log by folding it over itself and sealing the seam with the heel of your hand. Place the shaped dough into a lightly greased 1-pound loaf pan.

6. Second Rise

Cover the loaf pan and let the dough rise again at room temperature for about 75 minutes, or until it rises about 2.5 inches above the rim of the pan. This second rise ensures the dough reaches its final volume and texture.

7. Bake the Loaf

Preheat your oven to 350°F (180°C). Once preheated, place the loaf pan in the oven and bake for about 45 minutes. The loaf is done when it turns golden brown and sounds hollow when thumped on the bottom. This step is critical to ensure the bread is fully baked with a proper crust and crumb structure.

8. Cool the Loaf

Remove the loaf from the pan and transfer it to a wire rack. Allow it to cool completely before slicing, which will take at least 90 minutes. Cooling the loaf sets the crumb structure, making it easier to slice and enjoy.