Ingredients
2 cups water
.5 cup whole wheat flour
5-6 cups unbleached white flour
.25 cup olive oil
1 package yeast
1 tablespoon salt
1 tablespoon turbinado sugar
Method
Sources
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving
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Add package of yeast to 2 cups of warm water. Mix in .5 cup of whole wheat flour and 1 cup of unbleached white flour. Cover and let rise for an hour. Mix in remaining flour. When dough becomes thick enough turn out onto floured surface and kneed for 8-10 minutes. Dust with flour and cover with plastic wrap. Let rise 1 hour or until doubled in size. Pat down dough and shape into loaf. Preheat over to 425°F. Dust a jelly roll pan with flour and place dough in pan. Let rise 25 minutes while oven preheats. Cut cross hatches into bread with bread knife Bake for 45 minutes. Remove from oven and quickly transfer to cooling rack. Let sit 1 hour before cutting (if you can).