Prep Time 5 hours
Cook Time 30 minutes
Total Time 5 hours 30 minutes
Servings 4
Author Chef Billy Parisi
Ingredients:
- 560 grams of 00 bread flour
- 190 grams of whole wheat flour
- 600 grams of water at 98° to 100° F or 36-37° C
- 17 grams of Kosher salt
- 3 grams of active yeast
Extras for the process:
- All-purpose flour
- Rice flour
Instructions:
- In a large bowl combine with your hands the flours. Add water until completely mixed together. Let rest for 10 minutes.
- Next, sprinkle, first the yeast, making sure it had been incorporated into the dough.
- Do the same with the salt. Mix it into the dough by pinching, stretching and folding the dough over for 4 to 5 minutes.
- Cover and rest the dough in a warm dark place for 15 to 20 minutes before folding the dough over 5 to 6 times.
- Repeat this process three more times.
- Cover and rest for 2 hours or until it has tripled in size.
- Dust a clean surface with flour and place the dough onto it.
- Divide into two equal parts.
- Sprinkle the top of each with flour and fold the dough over in thirds 3 to 4 times and then begin to mold the dough into a ball by cupping around the dough into the bottom.
- Place the dough into a baneton basket dusted in rice flour and cover and rest for 60 minutes.
- In the meantime, place a small Dutch oven pot into the oven on 475° for at least 30 minutes.
- Remove the lid of the Duch oven and put back in the oven for 5 minutes.
- Flip the dough right into the hot Dutch oven pot, cover it and return it to the oven and bake for 30 minutes
- Let cool for 20 to 30 minutes before slicing and serving.
It might help to watch this video.