inspiration—palettes—method
Total Active Time: 33.3 minutes
Total Rest Time: 36 hours
Cook Time: 35 minutes
Prep: 10 minutes
Ingredients
Starter:
1 & 3/4 cup & 2 tbsp all-purpose white flour
1 cup & 2 tsp water (60 F)
1/4 tsp active dry yeast
Dough:
1 & 3/4 cup all-purpose white flour
1 cup & 1 tbsp white rye flour
3/4 cup spelt flour
1 & 1/4 cups and 2 & 1/2 tbsp whole milk (60 F)
1/4 cup maple syrup
1/4 cup dried licorice root
1 & 1/2 tbsp unsalted softened butter
1 tbsp sea salt
1/4 tsp active dry yeast
+++
dusting flour*** — one tbsp semolina and five tbsp all-purpose white flour
Method
Prep—
Starter:
1. Prepare your palette board: Measure the following ingredients and place them on a blank slab:
white all-purpose flour
active dry yeast
water
2. In a small mixing bowl, combine the flour, water and instant yeast and mix well with your fingers or a wooden spoon until of sticky consistency.
3. Set aside, cover and allow to rise for five and a half to six hours at room temperature.
Dough:
1. Prepare your palette board: Measure the following ingredients and place them on a blank slab:
all-purpose white flour
white rye flour
spelt flour
whole milk
maple syrup
licorice root
unsalted softened butter
sea salt
active dry yeast
2. In a large mixing bowl, pour the dry ingredients including the flours, salt, active dry yeast, and licorice root and mix until incorporated using your fingers or a wooden spoon. 3. Pour one-fourth of a cup of the milk into the starter bowl in order to release the dough sticking to the sides of the inner circumference of the container.
4. Add the starter and portion of whole milk to the large container holding the mixed dry ingredients, followed by the unsalted softened butter. 5. Next, add the maple syrup followed by the remainder of whole milk. With your hands, mix the total of ingredients together, and as a centralized mass begins to take shape, scoop the bottom of the dough with palm, and stretch it over the top upon its head. Do this motion a series of times (perhaps a dozen or so), until the dough begins to take a solid form while still remaining gooey. 6. Rest this after covering the large container with either a lid, piece of plastic wrap or linen cloth for an initial time of forty-five minutes at room temperature.
7. After removing the cover from the large bowl, lay out the ball of dough upon a well-floured surface. 8. The Stretch & Three-Fold: Sequence One— Using your hands, stretch the mass into a symmetrical rectangle until the dough diminishes to a thickness of one-inch in height.
9. Using your hands, fold the dough first either left to right or right to left three times or until dough has completed itself horizontally. To complete the sequence, fold the dough once more but now vertically either from top to bottom or from bottom to top in another series of three folds or until the dough completes itself once again. Ensure that any loose ends of dough are tucked underneath the new-formed dough mass by placing your hands beneath the entirety of the dough and patting the loose portions back into the mass like clay formation and now forming a more perfect shaped cylinder.
9. Place the dough back into the large container or bowl. Cover the dough ball with a linen cloth or other form of protection and let rest for a second duration of forty-five minutes. 10. The Stretch & Three-Fold: Sequence Two— with your hands, stretch the dough once again into a rectangular shape upon the well-floured surface with a thickness of one-inch followed by a second set of folds from either left to right or right to left and then top to bottom or bottom to top in sets of three. Cover and rest it for an additional total of forty-five minutes.
11. The Final Stretch & Three Fold: Sequence Three — do one more set of three folds from right to left or left to right followed by top to bottom or bottom to top. Cover and let rest for a final duration of twenty minutes.
12. On the same well-floured surface, take the dough ball and stretch the dough into a rectangle with a thickness of one-inch in height once more.
13. With a dough scraper or cutting utensil, cut the dough in half.
14. Cover one of the pieces of dough with a linen cloth while stretching the other into a final rectangular shape with a height of eight inches and length of six inches. Roll this rectangle into a cylinder either from left to right or right to left until it completes itself. It will be around eight inches in length. Let it rest for five minutes and repeat the same steps of this instruction in reference to the covered piece of dough, uncovering it while this one rests.
15. After both have rested for five minutes each, roll both pieces of dough once again into thirteen - inch long cylinders, forming the tips of each as you please and tucking any loose scraps of dough underneath the entirety of the cylindrical dough, pressing the scraps in to submerge with the larger whole until it becomes invisible to the eye and felt sense. Cover both with a linen cloth or other form of protection. 16. Place a linen bread cloth atop of a baking sheet and generously powder it with dusting flour. 17. Lay each piece of dough atop the linen cloth and lightly flour the tops and sides of the cylinders of dough one by one.
18. Cover the dough with the remainder of the linen cloth in order to protect it and place the baking sheet in the refrigerator for a total of thirty-three hours.
19. Remove the dough from the refrigerator and let rest at room temperature for one hour while preheating the oven.
Heat—
Dough:
1. Preheat the oven to 500 degrees F. Let the oven reach this temperature and remain at this temperature for a total duration of one hour.
2. Lower the oven temperature to 480 degrees F. Fill a cast-iron skillet with water and then place it upon the lowest rack of the oven. Let the oven adjust to the new temperature of 480 degrees F and remain at this temperature for a duration of twenty minutes. 3. Using a sharp cutting utensil, score the bread to your fancy.
4. With the dusting mixture, powder a wax-paper lined baking sheet. Transfer the cylindrical dough from the linen cloth to the powdered wax paper and place each parallel to one another upon the sheet.
5. Open the oven door, and carefully place the baking sheet on the lower - middle rack of the oven and directly above the water-filled cast iron skillet. The oven should be lightly steaming from the boiling bubbling water below.
6. Close the oven door and again diminish the oven’s internal temperature to 460 degrees F. Bake for fifteen minutes and then using oven mits, turn the baking sheet 180 degrees so that the side closest to the front now is closest to the back of the oven.
7. Bake for an additional fifteen to twenty minutes depending on your preference of how darkened you would like your crust to become.
8. Using your oven mitts, remove the baking sheet from heat and let cool. Oven off.
9. Allow the bread to cool for at least four hours to twenty four hours before consuming.
Taste & Enjoy!
Color to the Method—
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