Light and Easy Whole Wheat Loaves, Rounds, Rolls, and Perfect Pizza Dough

Chef's notes

What makes my technique different is an unusually quick and simple two-step process. Recipe first creates a soft batter assembled with only six ingredients, flour, water, yeast, salt, sugar, and a drizzle of olive oil.

Only tools needed are a bowl, spatula, dough scraper, and cookie sheet. Bread is table ready in about an hour and a half from scratch.

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Light and Easy Whole Wheat Loaves, Rounds, Rolls, and Perfect Pizza Dough

Ingredients

Soft Batter

2 rounded tablespoons instant dry yeast
1/2 tablespoon sugar
1rounded tablespoon kosher salt
2 cups hot tap water
1 cuo whole wheat flour
2 cups whole wheat flour
2 cups unbleached flour
Drizzle of olive oil

Forming

Additional 2 cups unblleached flour
Nonstick spray
Course cornmeal

Instructions

Whisk yeast, sugar, and salt in a bowl. Add hot tap water, whole wheat flour and first two cups of unbleached flour. Drizzle with olive oil. Soft batter is made by easily mixing by hand with a rubber spatula.
When smooth, place a sheet of wax paper over top of bowl. Cover with a moistened kitchen towel. Place in a warm location. Dough will double in size in less than 30 minutes.
NOTE: Dough can be formed into a variety of shapes including pizza. For the first time I recommend forming into simple loaves.
Spread about a cup and a half of reserved flour on counter. Empty dough on top. Scrape flour from the periphery over dough all around while kneading. Add additional flour if needed for desired texture. Keep folding, stretching, and kneading until dough is smooth. Shape into a round or log. Cut into 4 equal sized pieces.
Spray cookie sheet with nonstick spray and sprinkle with course corn meal. Place shaped dough on sheet. Use a very sharp knife to make design slits.
Instead of giving the formed loaves a second rise, try this technique. Do not preheat the oven. Set temperature to 420º direct heat, not convection. Place an empty cookie sheet on the bottom shelf.
For extra crispy bread, brush loaves with whisked egg white and water wash. Place cookie sheet in the middle of the oven. As the oven temperature increases to temperature setting, the dough will rise, and the empty bottom cookie sheet baffles direct heat preventing scourging. Bread will be ready in about a half hour when the crust is nicely browned, crusted and the bread sounds hollow when tapped.

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Light and Easy Whole Wheat Loaves, Rounds, Rolls, and Perfect Pizza Dough

Light and Easy Whole Wheat Loaves, Rounds, Rolls, and Perfect Pizza Dough

Ingredients

Instructions

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