Description
A round loaf with a crisp crust–chewy, and great for sandwiches.
Ingredients
- ¾ cup spring water
- ¼ teaspoon bread machine yeast
- 1 ¾ cups bread flour
- 1 cup spring water
- ½ teaspoon bread machine yeast
- 2 cups bread flour
- ⅓ cup whole wheat flour
- ¼ teaspoon salt
Instructions
- The day before making bread
- place 3/4 cup spring water
- 1/4 teaspoon bread machine yeast and 1 3/4 cup bread flour into pan of a bread machine. Select dough cycle and let knead for 5 minutes. Stop machine and let rise overnight.
- The next day
- pour starter from bread machine pan into a non-metallic container. Reserve 1/3 cup for this recipe and freeze remainder for later use.
- In a large bowl
- mix together 1/3 cup reserved starter
- 1 cup spring water
- 1/2 teaspoon yeast
- 2 cups bread flour
- whole wheat flour and salt. Select Dough Cycle; press Start. After 10 minutes
- remove dough from machine and place in a lightly oiled bowl. Cover with a damp towel and let rise until doubled
- about 2 hours. Deflate dough and let rise again until doubled
- about 1 hour.
- Turn dough out onto a lightly floured surface and form into a round loaf. Place loaf on a baking sheet that has been sprinkled with cornmeal. Cover and let rise until nearly doubled
- about 40 minutes. Meanwhile
- preheat oven to 400 degrees F (200 degrees C).
- Spray loaf with water and place in preheated oven. Spray loaf again every two minutes during the first 10 minutes of baking. Bake for 40 minutes
- until bottom of loaf sounds hollow when tapped.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 16 hrs 40 mins
Servings: 12