Categories: Bread
Ingredients
- 3 c lukewarm water
- 1 1/2 T yeast
- 1 1/2 T salt
- 1 c whole wheat flour
- 5 1/2 c unbleached all-purpose flour
- whole wheat flour for pizza peel
Directions
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Mix yeast and salt in water in a lidded 5 qt bowl (not airtight).
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Mix in remaining ingredients with spoon (not kneading). May need to use wet hands to mix remaining flour.
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Cover (not airtight) and allow to rest at room temp for 2 hrs.
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Use immediately or put in refrig for up to 14 days.
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On baking day:
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Dust suface of dough with flour.
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Cut off a grapefruit size ball (1 lb).
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Dust with more flour and quickly shape it into a ball by stretching the surface of the dough arround to the bottom on all four sides.
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Allow it to rest for 40 min on a cornmeal-covered pizza peel.
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20 min before baking time (less for the toaster oven), preheat the oven to 450, with a baking stone on the middle rack.
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Place an empty broiler try on the bottom.
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Sprinkle the loaf liberally with flour and slash a cross.
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Leave flour in place during baking and tap off before cutting.
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Slide loaf onto hot stone. Pour 1 c of hot tap water into broiler tray and quickly close oven.
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Bake for about 35 min or until top crust is deeply browned and very firm.
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Allow to cool before slicing.
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Makes 4 loaves.