TAM5 whole wheat flour | Barton Springs Mill
Miche | Heirloom Wheat Flours by Barton Springs Mill
TAM5 whole wheat flour | Barton Springs Mill
Miche | Heirloom Wheat Flours by Barton Springs Mill
Servings
1loaf
Servings
1loaf
Ingredients
Instructions
  1. Mix everything together in a mixing bowl by hand until well incorporated. Cover.
  2. Do a series of stretch and folds in the bowl every hour for 6 hours. (I omit the instant yeast.)
  3. Place the dough in the covered container in the fridge for 8-12 hours.
  4. Remove the dough from the fridge and preshape it gently into a round. Place it seam up in a seasoned banneton. Place banneton inside the plastic bag and tight it, so there is a dome over the dough. Refrigerate for another 8-12 hours.
  5. Preheat oven 475F with the steal/clay stone and a cloche inside. Remove the dough from the fridge, gently remove it from the banneton, stencil/score it, and keep covered with a large bowl until ready to bake.
  6. Bake for 25 minutes covered with a cloche. Reduce the heat to 425F and bake for another 25 minutes uncovered. Let cool on a rack at room temperature. If you want a crispy crust, keep you bread not covered for the first 6-8 hours, then place in a paper bag. If you want a soft crust, wrap your bread into the cotton kitchen towels when cooling.

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