INGREDIENTS PER 4 PEOPLE
Active dry Yeast, 0,3 Oz
Warm water (110 F), 30 Oz
All-Purpose Flour, 5 Oz
1 cup whole wheat flour
Semolina or cornmeal to flour the work board
Combine the yeast with ½ cup of water into a bowl; stir and set aside. Measure 2 cups of the unbleached flour into a large bowl. Make a hole in the center with your hands and pour in the yeast mixture. Then move the flour from the sides of the bowl into the yeast mixture, combine and gradually pour in 1 cup of water. With a wooden spoon mix the flour and the yeast mixture to form a thick paste. Then sprinkle another cup of the unbleached flour over the top and cover the bowl with a plastic wrap. Set aside in a cool place and let rise for 6 to 8 hours or overnight.
The next day, add the whole wheat flour, 1 cup of warm water and 1 cup of the unbleached all-purpose flour to the bowl. Mix, kneading the dough slightly in the bowl with your hands. It will be very sticky. Cover, set aside again and let rise for 6 to 8 hours or overnight.
On the third day, stir in the remaining 1 and 1/2 cups of water. Work in the remaining flour and leave a little of it aside to spread on the board or work surface. Turn the dough onto the floured surface, then knead it for 10 to 15 minutes or until the dough is silky and springy and it has lost its stickiness. Place the dough into a large bowl sprayed with olive oil and cover tightly with a plastic wrap. Place the dough in a warm place (75 °F) to rise for 2-3 hours.
It is better to bake the dough on a baking stone. Preheat the oven stone at 450 °F for 30 minutes prior to baking the bread.
Turn the risen dough out onto a lightly floured work surface. Then punch it down, knead it briefly and divide in half. Form each one into an oval or round loaf. Set the loaves on 2 oven peels that have been lined with cornmeal. Cover the loaves with a clean towel and allow them to rise for about 45 minutes while the oven is heating.
Transfer the loaves from the peel to the stone; if you have just one peel, form one at a time and set one on a piece of parchment paper.
Then bake the loaves for about 10 minutes. Lower the heat to 350 °F and continue baking for another 40-45 minutes or until the bread is browned and sounds hollow when you tap it with your knuckles.
To bake the loaves without a stone, form the loaves as above and place each one of them on a lightly oiled and cornmeal lined baking sheet. Then over as above and let rise. Bake as above. Before slicing the bread, let it cool on a rack.
Thanks to: Jovina Cooks Italian