18 HOUR-RISE ARTISAN BREAD Multi-Grain
4 cups flour
2 cups whole wheat flour
3 cups water
1 teaspoon yeast
2 teaspoons sugar
2½ teaspoon salt
1 teaspoon vinager
olive oil (for coating)
wheat bran (for dusting)
Combine 6 Cups of flour, salt, sugar and dried yeast and 3 cups until sticky homogeneous mass, coat with olive oil. Let rise for 12 to 18 hours.
Beat down for second rise. To shape, form into a pizza dough like shape, then combine into a package, by pulling the corners and folding over. Dust with whole-wheat. Surround dough with cloth for second rise. Let rise for two to four hours.
30 minutes before baking, pre-heat oven at 500 degrees with dutch ovens inside. Add dough to pots then cover. Every ten minutes spray with water to create steam. After 30 minutes remove cover, cook for 10 minutes at 450 degrees.
Pairs Well With
Based on the No Knead Bread of Sullivan Street Bakery made famous by the NY Times.