- 383 g + 25 g bread flour (manitoba cream)
- 67 g graham flour
- 383 ml + 25 ml water
- 15 g dry or 50 g wet yeast or sourdough starter
- 8 g salt
Combine 25 g flour, 25 ml water, and yeast into slurry (a "poolish").
Leave poolish for 12-18 hours.
Combine 383 g bread flour, 67 g graham flour, and 383 ml water in a bowl. Do not add yeast or salt.
Let wet flour sit for 1.5 hours (the "autolyse" stage).
Knead the wet flour using the "rubaud" technique for 5 minutes: pinch, pull up, and slap down hard.
Let mixture sit another 15 minutes.
Add the yeast poolish and salt.
Knead by "rubaud" for another 5 minutes.
Rest 30 minutes at 30°C (in a slightly warmed oven).
Triangle-fold dough over itself 8 times.
Shape into ball and set in baking paper lined bread basket.
Allow to rise for 45 minutes at room temperature.
Pre-heat cast iron pot to 240°C.
When finished rising, carefully lower bread into pre-heated pot.
Quickly slash a few gashes in the top of the loaf.
Put bread in oven, covered, and bake 35 minutes at 240°C.
Remove cover, lower temperature to 210°C, and bake another 15 minutes.
Remove from oven and cool on a rack.