Description
White Bean Bread with Rosemary is velvety smooth, has a nice golden brown crust and a wonderfully fine, most crumb.
Ingredients
Units
Scale
- 1 tsp / 4 grams instant dry yeast
- 1 – 1 1/2 cups / 250-300 grams lukewarm water, divided
- 2 cups / 200 grams drained, cooked or canned white beans, room temp (unsalted)
- 1 cup / 130 grams whole wheat flour (I used sprouted wheat)
- 1 tbsp / 14 grams olive oil
- 16 grams fine sea salt (use less if your beans are salted)
- 2–3 tbsp chopped rosemary (optional)
- 2 cups / 240 grams all-purpose flour, plus extra for sprinkling if needed
Instructions
- Dissolve yeast in water. Process beans in a blender or food processor until smooth (using ½ cup of the water), then transfer to a large bowl or stand mixer. Stir yeast mixture into beans. Add the whole wheat flour and stir for one minute, in one direction, to develop the dough. Add the oil, salt, and rosemary, if using and stir them in. Add 1 cup of the AP flour and stir in. Add the remaining AP flour and knead in with a dough hook, or work in and knead by hand for about 5 minutes, until smooth.
- Place dough in a bowl, cover, and let rise for 2 hours, until almost doubled in volume. (There should be about 2.6 pounds of dough.) Fold the dough after 45 minutes and again after 1 ½ hours. Let it rest the final 30 minutes without stretching and folding.
- Cover the bowl tightly and place in the refrigerator overnight. The next day, remove the dough from the refrigerator and knead it slightly to degas it.
- Alternately, proceed to the next step if you prefer to bake the loaves the same day.
- Shape dough into a round ball and let it rest on the counter for 30 minutes. Divide in half. Grease two 8×4″ pans. Form each portion of dough into a loaf and place seam side down in the pans.
- If you are proofing cold dough, let it proof for 2 ½ hours. If however, you are proofing dough that hasn’t been cold fermented, reduce the proofing time to about an hour. Watch the dough for proper rise. Check at 1 hour and continue to proof if needed.
- Preheat oven to 400ºF, have a spray bottle or small cup of water ready for steam. Slash each loaf lengthwise, place in oven and bake for 5 minutes, adding steam every couple minutes with the sprayer or cup. Bake for 15 minutes, then reduce heat to 375ºF and bake for 25 minutes until rich brown with a matte finish. Turn the loaves out and check for doneness. Finish cooling on a wire rack before slicing.
Notes
Adapted from Home Baking: The Artful Mix of Flour and Tradition around the World
- Category: Sandwich Bread