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La Farm Bread

October 16, 2014 |

La Farm Bread | Flavor, NC

Recipe courtesy of Master Baker Lionel Vatinet
as seen on episode “Carter Farms Wheat & LaFarm Bakery”, season 4


  • 21.2 oz/ 600 grams/ 4 ½ cups unbleached, unbromated white bread flour
  • 3.5 oz/ 100 grams/ ¾ cup unbromated whole-wheat bread flour
  • 0.62 oz/ 18 grams/ 1 tablespoon fine sea salt
  • 18.6 oz/ 527 grams/ 2 ¼ cups plus 1 tablespoon water
  • 6 oz/ 170 grams/ 1 cup plus 2 teaspoons starter

Place flours, salt, starter and water in mixing bowl. Begin mixing at low speed for five minutes. After five minutes, increase speed for two more minutes. The temperature of the dough should be between 72 ˚F and 80˚F. The dough should be soft to the touch and moist feeling, but should not stick to fingers. Place dough in a bowl that has been lightly dusted with flour. Cover with plastic and let rise for one hour. Fold the dough by lifting each of the corners of dough and folding them into the center. Cover the dough with plastic and return to a warm, draft-free place for another hour. Repeat this folding process a second time, and let it rest for another hour.

Since you are making one loaf, no dividing is needed. Shape the dough into a boule. Lightly dust a banneton with flour. Place the dough in the banneton, seam side up. Throw a light film of flour over the top to keep the plastic from sticking and cover tightly with plastic wrap.

Let the dough proof for two and a half to three hours in a warm, draft free place. Place a piece of parchment paper on a bread peel. Turn the dough onto the peel, bottom side up. Using a single-edged razor blade, score the loaf, just barely breaking through the skin and cutting about 1/8 inch into the dough. Bake at 450 degrees for about forty minutes until the bread is a deep golden brown with a crisp crust and sounds hollow when tapped on the bottom.

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Category: Recipes

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