Breakfast Loaf with Sesame Seeds and Raisins - spring water

Method

• Make and ferment the poolish: Combine the water and yeast in a medium bowl.
• Let stand 1 minute, then stir with a wooden spoon until yeast is dissolved.
• Add flours and stir until the consistency of a thick batter.
• Continue stirring for about 100 strokes or until the strands of gluten come off the spoon when you press the back of the spoon against the bowl.
• There will be lively bubbles on the surface.
• Cover with a clean damp towel or plastic wrap and put in a moderately warm, draft-free place until it is bubbly and has increased in volume.
• Prepare the sesame seeds: Place the sesame seeds in a small dry skillet.
• Cook over medium heat, stirring constantly, until lightly toasted, 2 to 3 minutes.
• Transfer immediately to a plate, place in the refrigerator, and cool completely.
• Mix and knead the final dough: Measure the remaining ingredients.
• Bring the bowl with the poolish to your work space.
• The poolish should be soupy, bubbly and puffy and it should have a wheaty aroma.
• Scrape the poolish into a 6-quart bowl.
• Add the water and yeast.
• Break the poolish up well with a wooden spoon and stir until it loosens and the mixture foams slightly.
• Add the whole wheat flour and cooled sesame seeds; stir until well combined.
• Add the salt and enough bran flour to make a thick mass that is difficult to stir.
• Turn out onto a well-floured surface.
• Knead, adding more flour as needed, for 10 minutes.
• Gradually knead in the raisins and continue kneading until the dough is soft and smooth, 15 to 17 minutes total.
• The dough is ready when a little dough pulled from the mass springs back quickly.
• Ferment the dough: Shape the dough into a ball and let it rest on a lightly floured surface while you scrape, clean, and lightly oil the large bowl.
• Place the dough in the bowl and turn once to coat with oil.
• Take the dough's temperature: the ideal is 78 degrees.
• Cover with a clean damp towel or plastic wrap and put in a moderately warm (74 to 80 degrees) draft-free place until doubled in volume.
• The dough has risen enough when a finger poked 1/2-inch into the dough leaves an indentation.
• Divide and shape the dough: Deflate the dough by pushing down in the center and pulling up on the sides.
• Transfer the dough to a lightly floured work surface and knead briefly.
• Cut into 2 equal pieces.
• Flatten each with the heel of your hand using firm, direct strokes.
• Shape each piece into a 9-inch-long log, sealing firmly and pinching closed.
• Proof the loaves: Place the loaves seam side down in lightly buttered 9 by 5 by 3-inch baking pans.
• Cover with a clean damp towel or plastic wrap and put in a moderately warm draft-free place until dough rises just to the rim of the pan.
• Bake the loaves: 45 minutes to 1 hour before baking, preheat the oven and homemade hearth or baking stone on the center rack of the oven to 450 degrees.
• The oven rack must be in the center of the oven.
• Gently roll the loaf onto a lightly floured peel, seam side down.
• Score the loaf with a sharp razor blade or serrated knife making quick shallow cuts.
• Place the pans on the hearth and bake 15 to 20 minutes.
• Reduce heat to 400 degrees and bake until loaves are a rich caramel color and the crusts are firm, another 15 to 20 minutes.
• To test the loaves for doneness, remove from the pans and hold them upside down.
• Strike the bottom firmly with your finger.
• If the sound is hollow, the breads are done.
• If not, bake 5 minutes longer.
• Cool completely on a wire rack.