Makes two 9-inch round loaves

If you don’t have a baking stone, bake the bread on an overturned, preheated rimmed baking sheet set on the upper-middle oven rack. The bread can be kept for up to 2 days well wrapped at room temperature or frozen for 2 months wrapped in foil and placed in a zipper-lock bag.

Makes two 9-inch round loaves

If you don’t have a baking stone, bake the bread on an overturned, preheated rimmed baking sheet set on the upper-middle oven rack. The bread can be kept for up to 2 days well wrapped at room temperature or frozen for 2 months wrapped in foil and placed in a zipper-lock bag.

MAKES TWO 13-INCH PIZZAS

Our preferred brand of whole-milk mozzarella is Dragone. You can shape the second dough ball while the first pizza bakes, but don’t top the pizza until right before you bake it. If you don’t have a baking stone, bake the pizzas on an overturned and preheated rimmed baking sheet. It is important to use ice water in the dough to prevent overheating the dough while in the food processor. Semolina flour is ideal for dusting the peel; use it in place of bread flour if you have it. The sauce will yield more than needed in the recipe; extra sauce can be refrigerated for up to a week or frozen for up to a month.

Our loaf does more than pay whole-wheat lip service.

Makes two 9 by 5-inch loaves

You can hand-knead the dough, but we’ve found that it’s easy to add too much flour during the kneading stage, resulting in a slightly tougher loaf. Wheat germ is usually found either in the baking aisle near the flours or with hot cereals such as oatmeal. Leftover bread can be wrapped in a double layer of plastic wrap and stored at room temperature for 3 days. To freeze the bread for up to 1 month, wrap it with an additional layer of aluminum foil.

WHY THIS RECIPE WORKS:
Most whole wheat bread recipes turn out either squat bricks or white bread in disguise. We wanted a nutty, hearty, light-textured sandwich loaf that really tasted like wheat. We started with a good white-flour recipe and worked our way backward to “unrefine” it. We made a series of loaves, replacing different amounts of all-purpose flour with whole wheat to find the highest percentage of whole wheat flour that we could use before the texture suffered. To bump the amount of whole wheat up even more, we substituted protein-rich bread flour for the all-purpose flour. Next, we soaked the flour overnight in milk, with some wheat germ for added flavor. This softened the grain’s fiber, kept the dough moist, and coaxed out sweet flavor. Finally, to give our bread well-developed flavor, we turned to a biga (or pre-ferment), a mixture of flour, water, and yeast left to sit overnight to develop a full range of unique flavors.

http://www.americastestkitchenfeed.com/test-kitchen-community/2012/08/best-of-the-best-day-ten-whole-wheat-sandwich-bread/