As we get closer to the holidays, I’ve been making some lighter breads. This batch features about 30% freshly milled whole grains.
- 250g Whole Wheat and Rye Starter
- 50g Rye flour
- 70g Whole wheat flour
- 480g Bread flour
- 450g water
- 60g Extra virgin olive oil
- 16g salt
Mix starter, flours and water together until you have a shaggy dough. Autolyse for 30-60 minutes. Add salt and olive oil and knead until smooth, about 5 minutes in a Kitchen-aid stand mixer on speed 3. Do a stretch and fold at about an hour and again after 2 hours. after three hours, divide and pre-shape boules. Wait about 30 minutes and do the final shaping of the boules. then place upside down in your brotforms. Allow to ferment about 1 more hour. In the meantime, preheat oven to 500. When the dough is ready, inver onto baking steel, slash, and cover with a hotel pan (to hold in steam–a large stainless steel bowl works well for single boules). Turn oven down to 475 and bake for 15 minutes. Remove cover, turn oven down to 425 and bake for 7-10 more minutes until it is as brown as you like it.