American Heartland Bread

This recipe was developed for Bob’s by Zachary Golper from Bien Cuit in Brooklyn for our fabulous event, Flour + Heart, held in NYC in 2015.

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Servings 16 - 20servings
Prep Time 2hours
Cook Time 25 - 35minutes
Passive Time 31 - 43hours
Submitted By Zachary Golper from Bien Cuit
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Servings 16 - 20servings
Prep Time 2hours
Cook Time 25 - 35minutes
Passive Time 31 - 43hours
Submitted By Zachary Golper from Bien Cuit
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. For starter, add all ingredients in an airtight container and mix together with fingertips until all flour is wet. Cover and allow to ferment at room temperature for 10- 14hours.
  2. For dough, combine all ingredients in a mixing bowl and mix on low speed for about 3 minutes until all ingredients are combined. Increase speed to medium and mix for an additional 4-6 minutes.
  3. Cover, allow to ferment at room temperature for 1 hour, remove dough from bowl onto floured surface. Stretch dough into rectangle and fold in thirds left side over center and then right side over that. Rotate 90 degrees and repeat. It will be six layers at that point and square. Put back in bowl, cover. Rest 45 minutes, repeat. Rest 45 more minutes, repeat again. You should have stretched and folded 3 times.
  4. Now rest 20 minutes, shape to round and place upside down in a well floured proofing basket or metal bowl lined with a well floured cloth. Cover with the cloth completely and place in fridge for 18-26 hours.
  5. If you have a hearth oven, preheat to 440F and remove your loaf from the fridge and from the bowl, placing it right side up on a transfer peel. Score the top of the bread and slide it on the hearth. Add steam if you have that option. The loaf should be ready in about 35 minutes.
  6. From a home convection oven: Pre-heat oven to 480 degrees with Dutch Oven inside. Remove your loaf from the fridge and from the bowl, placing it right side up on a transfer peel. Pull the Dutch oven and lid out of the oven. Score the top of the bread and slide it into the Dutch oven. Place the lid back on it and place the Dutch oven in your convection oven.
  7. After 5 minutes, drop the temperature to 450 and bake for 20 minutes undisturbed. Then remove lid and continue to bake until a dark mahogany color. Remove from Dutch oven and cool on a cooling rack.
Recipe Notes

* The Starter ingredients are for both the unfermented and fermented starters. When preparing this recipe, you will want to prepare a batch of starter and ferment it for the 10 to 14 hours as directed. When you are ready to prepare the remainder of the recipe, you will want to prepare a batch of starter and use it immediately.

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Recipe Comments

4 thoughts on “American Heartland Bread

  1. Mishell

    The recipe calls for 1 c. unfermented starter + 2 1/2 c. fermented starter. Is the starter at the top of the recipe considered fermented or unfermented, and where does the other come from?

    Reply
    1. Recipe Specialist

      The Starter ingredients are for both the unfermented and fermented starters. When preparing this recipe, you will want to prepare a batch of starter and ferment it for the 10 to 14 hours as directed. When you are ready to prepare the remainder of the recipe, you will want to prepare a batch of starter and use it immediately.

      Reply
  2. Sharon Bond

    Yet another question about the starters!

    Do the starter ingredients, once fermented, grow from 1 cup to 2 1/2 cups?

    A couple more Qs, please:

    What size loaf does this make?
    And, if my oven is just your basic, ancient gas type, do I follow the “Hearth” oven instructions? My best guess is the oven, a Roper, is at least 40 years old.

    Thank you!

    Reply
    1. Recipe Specialist

      Yes, once the starter is fermented, it will have increased to approximately 2-1/2 cups.

      This bread recipe will make a small 1 lb bread loaf.

      As you are using a gas oven, follow the baking instructions for a home convection oven.

      Reply

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