Directions:
- Primary Build:
- Stir together all Primary Build ingredients in a bowl. Cover and let stand (at room temperature) for 4-6 hours (or overnight).
- Soaker:
- Combine Soaker mixture in a bowl, cover and let stand at room temperature 8-24 hours.
- Sponge Dough:
- After Primary Build is established, mix the ingredients for the Sponge Dough until well combined. Cover and let stand at room temperature for 4-6 hours. If needed, place (covered) in the refrigerator overnight and let stand at room temperature 1 hour before proceeding.
- Final Dough and Baking
- Finally, stir together the ingredients for the Final Dough , adding warm water until dough has the consistency of thick muffin batter.
- Fill a well-greased 9x5 loaf pan 3/4 of the way with the dough. Cover and let proof 5-6 hours, or proof at room temperature 3 hours and refrigerate overnight. (If refrigerating dough, remove from refrigerator 3 hours before baking.)
- 40 minutes before baking, place a baking stone (if you have one) on the lowest oven rack and preheat the oven to 475 F.
- 10 minutes before baking, fill a 9 square metal pan with hot water and place on the bottom of the oven.
- Place the loaf pan on the stone and immediately turn the oven to 450 F. Bake for 15 minutes, then remove the pan of water, reduce temperature to 375 F and bake another 15 minutes (until it holds its shape when removed from the pan).
- Remove bread from the pan, transfer to a piece of parchment and slide onto the baking stone.
- Bake 24 minutes, rotating loaf every 6 minutes so that each long surface of the loaf touches the stone.
- The final bread should be caramelized and crisp on all sides.
- Cool on wire rack. For the first 24 hours, keep in a paper bag to prevent mould and steam development, then it can be wrapped in aluminum foil or plastic and refrigerated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 110.67 Kcal (463 kJ) | ||
| Calories from fat | 18.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.05g | 3% | |
|---|---|---|---|
| Sodium | 1.87mg | 0% | |
| Potassium | 138.16mg | 3% | |
| Total Carbs | 20.16g | 7% | |
| Sugars | 0.71g | 3% | |
| Dietary Fiber | 5.5g | 22% | |
| Protein | 4.45g | 9% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.6mg | 9% | |
| Calcium | 41.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 190.81 Kcal (799 kJ) | ||
| Calories from fat | 31.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.53g | 3% | |
|---|---|---|---|
| Sodium | 3.22mg | 0% | |
| Potassium | 238.21mg | 3% | |
| Total Carbs | 34.76g | 7% | |
| Sugars | 1.22g | 3% | |
| Dietary Fiber | 9.48g | 22% | |
| Protein | 7.67g | 9% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 2.7mg | 9% | |
| Calcium | 71.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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