Crusty, chewy, springing, whole grain, easy, and plenty of scope for creativity…
This is extremely unorthodox (including it has no sugar) but it super worked for me. Inspired by Nagi, who in turn was inspired by the New York Times; but her ideas didn't work for me, so probably type of flour, brand of yeast, etc matter a lot.
I edited this after more experimentation in late October 2020.
Makes one big Dutch oven size loaf or 2 regular size loaves or a lot more rolls or an in-between amount of say little coffee cakes.
You'll need a kitchen scales and thermometer.
Note that the type of yeast (instant) and the type of flour (hard wheat) seem to make a difference.
Start probably about 2½ hours if your kitchen is 69 or above, up to 4½ hours if cold, before you want to start eating it.
Mix in a large bowl to combine
· 500 g whole wheat flour (I used Breadtopia Hard White Spring Whole Wheat; note that pastry flour did not work for me)
· 1 packet instant yeast
· a scant 2 tsp salt (the full 2 tsp will probably be fine with 500 g)
Then
· at least 2 cups water at 120 F
The mixture should be wet, sloppy, though not super thin like cake batter; add flour or water if needed.
If the sides of the bowl have much dough, get your fingers very wet and push the dough down to join the rest of the dough.
Coat the top with
· olive oil
Cover.
Set in a warmish place for 1½ to 3 hours, until it is doubled. Check after the 1st hour to be sure it's rising; if necessary move it to say a microwave no one will be using for a while with a mug of just-boiled water set beside the bowl, be sure the bowl is covered, and shut the door. But I have found even in a 69 kitchen it only takes 1½ hours.
Meanwhile choose what shape(s) and pan(s) you want to use – though you'll not be able to shape-shape like pretzels or crescents from this; it's too thin to do more shaping than a rough ball, and really is more conducive to spooning into a pan. (I myself prefer rolls dropped into say a round cake pan that rise to meet each other, to be torn apart to serve; but you could bake in cupcake pans instead if you prefer.) You can go from a small roll size up to a big rounded loaf; you can bake in shallow or deep pans.
Also choose what flavor(s) you want. Here are flavor ideas – note that unless you're crazy about plain bread this really is lovely with added flavorings, especially spiced or herbed or sweet ones, and you can really get creative, this is just to get you started:
cinnamon & raisins
cinnamon & sugar
butter & brown sugar
chocolate pieces
fresh garlic & butter
fresh herbs & olive oil (and maybe coarse salt)
When your dough is about doubled, butter or coconut-oil your pan(s) (olive oil tastes good but always makes my bread stick).
Without completely deflating your dough, spoon in about half as much as you want for each pan and top with your flavorings, though probably not to the very edge to prevent their burning and also so it rises together so doesn't fall apart, then top with the rest you want of the dough. You'll want to leave enough room for some rising in your pan.
Sprinkle with some plain flour (corn meal would probably be lovely too). (I prefer not brushing with say butter, since I'm aiming at crusty crust.)
Let rise in a warmish place for 20 to 30 minutes, only covering it if it's convenient. (This assumes your oven takes no longer than about 15 minutes to preheat; if yours takes a lot longer, start the next step earlier.)
Then turn on your oven to preheat to 450 (or 430 convection) while the dough continues to rise.
Bake at 450 (or 430 convection) until it tests about 212 F in/near the center. The
time depends on the size of the bread; I'd start with 15 minutes for rolls, up
to 45 for a big loaf. You may want to keep notes for future reference on
how long it took you to bake favorite shapes and sizes. I found that my narrow glass loaf pans took 40 minutes in a 430 convection oven. If you use a Dutch oven, you may want to experiment with keeping the cover on for a while at first.
Let it sit, still in its pan, on top of say a cool stovetop with grates, or another grate, for 10 minutes.
Then put it upside down onto a cutting board, turn it over, and slice and enjoy!
Good warm or cold, at least to me.
I store mine in the refrigerator (or freezer) if I used butter.