Polly’s Stone Ground Whole Wheat Honey Master Bread Recipe for Baguette, Boule- or Ciabatta

600 grams Stone Ground Organic Whole Wheat Flour. (I used Bob’s Red Mill brand.)

300 grams spring water

18 grams Fleischmann’s Bread Machine Yeast, at room temperature

21 grams sea salt

75 grams orange flower honey.

This is the first time I’ve made bread this way in my life with just using the metric system in my scale and no measuring cups or measuring spoons. Clearing out my Cuisinart digital scale with every ingredient that I added, like what Michael Ruhlman suggests in his phemomenal book “Ratio”, is really extraordinary.

 I didn’t really know my scale could do stuff like that. I didn’t know you could bake bread this way and in his book he really explains the science of cooking not just cooking but the technique as well as the basic Master ratios to most every recipes awesome!

1. Knead- 5 minutes with a hook on a KitchenAid mixer or other heavy duty mixer at low speed.

2. Stop periodically, to mix up any other dry ingredients that are not being mixed thoroughly by the mixer.

3. KNEAD 5 minutes more and add an additional 31 grams of honey for more moisture and sweetness in the bread dough.

4. Grease an 8 cup Pyrex measuring bowl or a large 8 cup-capacity bowl with extra virgin olive oil. I simply drizzled some in the bottom of the bowl and used to clean paper towel to cover the edges. You can also use a brush or spray with nonstick olive oil spray.

5. Let rise 1 hour with a clean kitchen towel covering the top of the greased dough ball.

6. In an hour’s time your dough should look fantastic and risen and be ready to punch down.

7. Once you expel all the air out of the dough Bowl then take the grease dough ball and put it on a marble slab or clean baking area.

8. NOTE:  (You will want to take off any rings or jewelry or wearing on your hands when you’re making any kind of bread baking. If you bake on a regular basis cut your nails off because you just cannot do this right with dough getting under your fingernails. It’s not sanitary either.)

9. Set a timer for 1 hour and let the dough rise again after punching it down.

10. Cut the dough in half after it’s risen the second time with a dough cutter, pizza cutter or sharp knife in half.

11. You can shape  the dough  in any of these three ways, or come up with a new shape on your own! 

1-Baguette-Shape each half into a log form that will be formed into a loaf pan size. If you’re lucky enough to have a baguette pan, then you can shape them really thinly and then place them into a corn meal covered baguette pan. 

2-You can simply roll it into a nice-looking BALL and score with an x on top with a sharp knife, and have a european-style boule. You can make a few slashes with a very sharp knife on the top for decoration and put a little dusting of flour on the top for a more European look.

3-Or you can shape it like a ciabatta.

Pre-heat your oven to 450 degrees Fahrenheit and get it ready for the shaped, unbaked bread loaves 15 minutes prior to putting the bread in the oven.

  1. Bake 10 minutes at 450 degrees you’ll then reduce the temperature to 375 degrees and bake an additional 45 to 60 minutes for a boule or a baguette, 30 minutes additional after the initial 10 minutes at 450 for a ciabatta, due to the thinness and also the crushing of the olive oil on top.
  2. Before baking my bread baguettes I sprayed my baguettes with extra virgin olive oil cooking spray. You can also brush them lightly with extra virgin olive oil and then gently blotted them with a paper towel or you can simply rub the oil in. 
  3. There was no oil added to this bread recipe and so I felt it needed some more moisture on the outside so it would be dry.
  4. Bake the bread baguettes 45 minutes at 375 degrees after the initial 10 minutes at 4:50, and check your breads after 45 minutes baking. It just varies on a lot of factors how long the bread will take to bake the high-end is about 1 hour. 
  5. As Michael ruhlman states in his book Ratio: “Knowing when bread is done comes with experience. When you tap the bottom it should sound hollow; use your common sense and if you want use a thermometer. BREAD should be at least 165 Fahrenheit internal temperature but ideally are between 180 degrees and 210 Fahrenheit inside.”
  6. My bread baguettes were baked for 10 minutes at 450 degrees then the oven was lowered to 375 degrees and they were baked for an additional 40 minutes until they reached the internal temperature of 205 degrees.

      Recipe and photos by

      Paulette Le Pore Motzko

      Inspired by  the Master Bread Ratio in Michael Ruhlman’s fabulous cooking bible called “Ratio” by Michael Ruhlman.

      That is the book cover and I feel it is an absolute must have in your cook book collection for any serious-minded cook. Quote Paulette Motzko on that!

      Tuesday August 22nd 2017 5:17 p.m.