Whole Wheat Olive Oil Bread

Adapted from Rose Levy Beranbaum
Makes one 9 x 5 loaf

1 3/4 cups water, at room temperature
2 tablespoons honey
16 1/2 ounces (about 3 1/2 cups) whole wheat flour, divided
2 tablespoons + 2 teaspoons vital wheat gluten
1/3 cup olive oil
1 teaspoon instant yeast, divided
2 scant teaspoons kosher salt

1. In the bowl of a stand mixer, combine the water, honey, 10 ounces of the flour (about 2 cups), and half the yeast. Using the whisk attachment, mix for about 3 minutes, or until very smooth, scraping the bowl as necessary. Remove the bowl from the mixer.

2. Whisk together the remaining flour, the vital wheat gluten, and the remaining yeast. Sprinkle it over the mixture in the mixing bowl, forming a thick coating of flour. Cover tightly with plastic wrap, and let stand at room temperature at least 1 hour, and up to 4 hours. The sponge should start breaking through the flour covering after about 1 1/2 hours.

3. Using the dough hook, mix on low speed until a shaggy dough forms, about 1 minute. Scrape down any errant pieces of dough on the sides of the bowl. Cover with plastic wrap, and let rest for 15 to 20 minutes.

4. Mixing at low speed, add the oil in a slow drizzle, letting it absorb before adding more. When the oil is mostly integrated, add the salt (which will help any excess oil absorb into the dough). Knead the dough for a total of 7 to 8 minutes. The dough will be fairly sticky, and will not form a cohesive ball.

5. Transfer the dough to a lightly-oiled bowl. Lightly spray or brush the top of the dough with additional oil. Cover tightly with plastic wrap, and allow the dough to rise at room temperature for about 1 hour, or until 1 1/2 times bigger in size (no more, or the gluten will tear).

6. Scrape the dough out onto a floured surface, and dust the top with flour. Press the dough into a flat shape, deflating it. Tri-fold the dough, as you would a letter, and return it to the bowl, seam-side down. Brush or spray the top with oil again, cover with plastic wrap, and let rise another 45 minutes, or until 1 1/2 times bigger in size.

7. Butter or oil a 9 x 5 loaf pan. Turn the dough out onto a lightly floured surface, and press gently with floured hands to flatten it a little. Roll and press the dough into a loaf shape, using as little flour as necessary to prevent sticking, and transfer carefully to the prepared pan, seam-side down. Cover with lightly oiled plastic wrap, and let rise at room temperature for about 45 minutes. The dough is ready when pressed gently on the edge with a fingertip, the depression fills in very slowly. Preheat the oven to 450° F.

8. Spray or sprinkle the risen loaf with water, quickly place in the hot oven, and reduce the temperature to 400° F. Bake for about 45 minutes, or until golden brown and baked through (an instant-read thermometer should register about 200° F when inserted into the middle). Remove from the pan and let cool completely on a rack.



Notes:
1. After folding the dough in step 6, you can refrigerate it overnight if you like. Bring the dough to room temperature (for about 1 hour) before proceeding with the recipe.