Country Loaf with Rye and Whole Wheat Flour

What you need

• 400 g (14 oz) bread flour, plus extra for dusting
• 50 g (1 3/4 oz) whole wheat flour
• 50 g (1 3/4 oz) rye flour
• 350 ml (1 1/2 cups) water, cool
• 4 g fresh yeast, or 1.5 g instant yeast
• 10 g sea salt, fine

Method

Restated from the original video

1. 1

   Whisk the bread flour, whole wheat flour and rye flour together in a large bowl.

2. 2

   Pour in the cool water and mix with your hand until no dry flour is left. Cover and rest for 30 min.

3. 3

   Crumble the yeast over the dough and add the salt. Squeeze and fold the dough with wet hands for 3-4 min, until both disappear into it.

4. 4

   Cover the bowl. With a wet hand, pull one edge of the dough up and fold it over the middle, turn the bowl a quarter turn, and repeat 8 times.

5. 5

   Repeat this folding twice more, 30 min apart, covering the bowl each time.

6. 6

   Leave the dough covered at room temperature until doubled and full of bubbles, 1 1/2-2 hours more.

7. 7

   Turn the dough out onto a floured surface and fold the edges into the center. Flip it seam side down and drag it toward you in a circle to form a tight round.

8. 8

   Flour a bowl lined with a clean towel and set the loaf in it seam side up. Cover and let it rise for 45-60 min, until a pressed finger leaves a dent that fills back slowly.

9. 9

   Meanwhile, place a lidded cast-iron pot in the oven and heat it to 230 °C (450 °F) for at least 30 min.

10. 10

    Tip the loaf onto a sheet of parchment and slash the top once with a sharp blade, about 1 cm deep.

11. 11

    Lift the parchment into the hot pot, cover, and bake for 25 min.

12. 12

    Remove the lid, lower the oven to 220 °C (425 °F), and bake for 20-25 min more, until the crust is deep brown and the loaf reads 96 °C (205 °F) inside.

13. 13

    Cool on a wire rack for at least 1 hour before slicing.

Imported from pastryandprose.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.