*Prior to beginning, build your leaven with CCM Bread Blend flour. This recipe will require 150g of leaven that floats in water.
Ingredients:
150g leaven made with CCM Bread Blend
1000g CCM Bread Blend
700g water
Method:
Mix well into a rough dough. This is 100% whole wheat flour, so it takes a little longer to hydrate. Cover and let sit for an hour or longer at room temperature.
Add 25g salt and 50g water and mix thoroughly into dough. Cover and place in warm area.
Every 45 minutes, uncover the bowl, and, with wet fingers, reach underneath one side of the dough and pull it up onto the top of itself. Turn the bowl 1/4 turn and repeat until you have turned all four sides. Cover bowl and repeat timing and turning four more times. This takes 3-4 hours.
Turn the dough out onto a floured surface and divide into three loaves about 630g each. Pre-shape them into balls, cover, and let rest 20 minutes. Shape into boules or batards and place them in floured proofing baskets. Cover and let rise in warm area about three hours, until roughly doubled.
Place a baking stone in the oven and preheat to 450F. Place a shallow pan in the shelf underneath for hot water.
When oven is at temp, put 1 C of hot water into the pan underneath the hot stone. Dust tops of loaves with flour and turn out onto a baker’s peel. Slash the tops at least once to prevent them from rupturing. Slide each into the preheated oven carefully.
When the loaves are loaded into the oven, lower the temperature to 375F and bake for 25 minutes, then rotate the loaves front to back and side to side.
Bake another 20-25 minutes, to an internal temperature of 200F. Remove from oven to a rack and cool for at least an hour before cutting!
Enjoy!
