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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 1 |
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Ingredients:
1 1/2 cup(s) slightly warm water |
1/4 cup(s) whole-wheat flour |
1 teaspoon(s) sugar |
2 teaspoon(s) instant yeast |
3 cup(s) bread flour, divided use |
2 teaspoon(s) salt |
cornstarch, for dusting |
Directions:
1. In a large bowl, combine water, whole-wheat flour, sugar, yeast and 1 cup bread flour. Stir until smooth. Let stand until doubled in size and bubbly, about 60 minutes.
2. Add salt and remaining flour and knead in the bowl until smooth. The dough will be very sticky. Cover and let rest for 15 minutes. Fold dough over on itself. Repeat the rest-and-fold process 5 more times. The dough should become very elastic and stretchy with big bubbles of air.
3. Heat oven to 400 degrees. Line a baking sheet with parchment paper, then dust it with cornstarch.
4. Using floured hands, place dough on prepared baking sheet. Allow to rest for 15 minutes. Spritz loaf with water, then bake for 25 minutes, or until golden brown and hollow sounding when tapped. Transfer to a rack to cool fully.
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