Bran Bread Boule

Bran Bread Boule

A slight change from the last bread, but still a fast bread at about 3 hours start to finish. 1 cup Wheat Bran. 2 cups Bread Flour. 2 TSP Yeast. 1.5 TSP Salt. Very Hot Tap Water: 1 and 1/2 Cups plus 2 TSP. Mix well. Cover air tight and place in a dark warm spot for an hour. Turn out onto a plate lightly dusted with flour and wheat bran. Shape into a ball and place in a small parchment paper lined bowl. Place Dutch oven inside oven and heat oven to 450F. Let dough rise 45 minutes. Place parchment paper and dough inside the Dutch oven and cover with the lid. Bake 30 minutes. Remove lid. Bake additional 20 minutes. Yields one 6-8 inch boule.

Thanks to chef extraordinaire Doug Alder for encouraging me to lean towards wheat. I suspect that I'll have to bump up the water even more if using a wheat flour instead of wheat bran. The bran gives it a lightness, lacking the density of the crumb from the 1-2-3 recipe. Instead of a jam, I opted for room temp salted butter and buckwheat honey.