2 teaspoons sugar for the dough, plus a pinch for the yeast
1 package active dry yeast
1/2 cup warm water for the yeast, plus 1 1/2 cups warm water for the dough
1 cup sifted whole wheat flour
6 1/2 cups sifted unbleached all-purpose flour
1. To make the starter- combine all ingredients and rest 4 days then
put into fridge.
2. Place the dry milk in another mixing bowl with the salt and 2
In a small bowl, dissolve the yeast in ½ cup warm water with a pinch
of sugar and allow it to become visibly bubbly, about 3 minutes.
Add the dissolved yeast to the mixing bowl along with 1½ cups of
warm water and 4 tablespoons of the butter or oil.
Stir in 1 cup fermented starter along with the whole wheat flour, and 2
cups sifted all-purpose flour. When mixed, stir in more white flour, 1
cup at a time, until the dough leaves the sides of the bowl and is no
longer easy to stir.
3. On to a floured surface and knead it, until you've created a dough
that's smooth and elastic, adding only as much additional flour as
needed to keep the dough from sticking. Place the dough into the
greased bowl and brush the top of the dough, lightly, with more fat.
Cover the bowl with greased plastic wrap and a clean kitchen towel.
Let the dough rise, in a warm, draft-free spot, for 2 hours. Uncover
the dough and deflate it, using several swift swats with the back of
your hand. Turn the dough over in the bowl and knead it gently, just
to redistribute the yeast. Re-cover the bowl and let the dough rise
until very light and billowy, about 2 hours.
4. To shape the dough into a round or oblong loaf. Rest dough for 45
To get ready to bake. preheat 450 bake for 10mins then drop to 350.
Bake until done.
Make sure to add steam to the oven before baking and while baking
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