Bread Everyday! No Knead Boule

Total Time: 5 hrs 30 mins Preparation Time: 5 hrs Cook Time: 30 mins

Ingredients

• 3 cups lukewarm water (just above body temp.)
• 1 1/2 tablespoons granulated yeast
• 1 -1 1/2 tablespoon coarse sea salt
• 3 cups unsifted whole wheat flour
• 3 cups unsifted unbleached all-purpose flour
• cornmeal, for pizza peel

Recipe

• 1 (i do this in my stand mixer) combine water, salt, and yeast. mix in flours. don't over mix. it should be loose and just combined.
• 2 put in a non-airtight container. it needs to be covered, but the gasses need to be able to be released. let rise about 2 hours, until it starts to collapse on its self.
• 3 refrigerate covered until ready to make bread. (at least 3 hours.).
• 4 preheat oven to 450 f with baking stone in center of oven. place an empty broiler pan on another rack. (preheat at least 40 minutes.).
• 5 prepare pizza peel with cornmeal (i don't have a pizza peel, i use a flat metal baking pan with no edges, and it works ok).
• 6 dust the dough with a bit of flour. pull a hunk of dough from the refrigerator (1lb loaf is about the size of a grapefruit, if you make a single batch it will be 1/4 of the dough). do not kneed. gently tuck the rough edges underneath the ball. place on the cornmeal. let rise 20 minutes.
• 7 before you bake cut 2-3 slits in the top of the loaf. it helps it to rise during baking. using a "flicking" motion with your wrist, shake the loaf onto the baking stone. (i almost always need to use a spatula to help it along) carefully add 1 cup warm water to the broiler pan. quickly trap the steam in the oven and bake for 30 minutes. until nicely brown on the outside. (try not to peak).
• 8 let cool on a wire rack. then cut.
• 9 store extra dough in fridge until you need it. the longer it stays in the fridge the more of a "sourdough" taste you get.