Home Artisan Bread Recipe

Ingredients

Pre-baking dough:

480 g of bread flour

230 g of whole wheat flour

600 ml of cold water

The dough:

6 g of yeast

15 g of salt

60 ml of cold water

How to prepare

To make a pre-baking dough, mix the bread flour with whole wheat flour and water and knead by hand for 3 minutes. Cover and set aside for an hour.

Add the yeast and salt and knead the dough for 5 minutes, until it becomes smooth and slightly sticky. Add water gradually and continue kneading until the dough is homogeneous. Cover the dough and set it aside for an hour. Put a little flour on the hand and remove the ends of the dough from the bowl, then cover and set aside for an additional hour.

Return the ball with the flour on the hand, then put the dough covered in the refrigerator for 14 hours.

Take the dough out of the refrigerator and leave it at room temperature for 20 minutes. Spread the dough on a floured surface, form a ball, then sprinkle it with flour and leave to double in size for 45 minutes.

At this time, place a saucepan with a lid in the preheated oven. After 45 minutes, place the dough in the saucepan with the smooth side facing up and bake for 35 to 40 minutes.

Set the bread aside to cool.