Rustic Bread

By Mimimidge

Ingredients

• 9 3/4 oz. Bread Flour
• 3 1/4 oz. Whole Rye Flour
• 3 1/4 oz. Whole Wheat Flour
• 1/2 tsp. yeast
• 1/2 tbs. salt
• 12.5 oz. water
• Put the water in last.
• Biga

Details

Servings 2

Preparation

Step 1

Mix pre-ferment with flours, salt, yeast and water using the dough hook.

Rest 50 minutes

Fold, rest 50 minutes

Fold, rest 50 minutes

Prepare couche & transfer board
Cut dough in half
Shape into loaves pinching the ends and sides together
Bulk fermentation - 1 1/2 hours
Cut slits in the top, load oven, spray water in oven.
Bake at 430 degrees for 30 minutes
Load with wooden paddle and unload with metal holding the handle with both hands. Transfer to cooling rack. Double wrap for freezer.