inspiration — palette — method
Total Active Time: 30-35 minutes
Total Rest Time: 37 - 39 hours and 20 minutes
Total Cook Time: 50-60 minutes
Prep: 10-15 minutes
Ingredients
Starter 1:
1/2 cup greek yogurt
1/4 cup and 1 tbsp graham flour
1/4 cup and 2 & 1/2 tbsp light rye flour
2 tbsp water (60 F)
1 tbsp tahini
1 tbsp clover honey
Starter 2:
1/2 - 3/4 cup water (60 F)
1/3 cup and 1 tsp white wheat berries
1/3 cup un-hulled barley kernels
3 tbsp kasha seeds
pinch active dry yeast
Dough:
2 & 3/4 cups and 2 tbsp all-purpose white flour
1 & 1/4 cup and 2 tbsp water (60 F)
3 tbsp tangy birch syrup
1 & 3/4 tbsp unsalted butter
2 & 1/2 tsp la baleine salt
1/4 tsp active dry yeast
Method
Prep—
1. Prepare your palette boards: measure the following ingredients and place them on a blank slab:
greek yogurt
graham flour
light rye flour
tahini
clover honey
white wheat berries
un-hulled barley kernels
kasha seeds
active dry yeast
{Prep-Heat:}
1. Toast the grains: Preheat the oven to 425 degrees F. Place the three types of grain on an empty baking sheet and insert into the oven. Let heat for four minutes and then turn the sheet one hundred and eighty degrees and heat for an additional four minutes. Remove from heat. Let cool.
2. Grind the grains: into a fine powder using a coffee or spice grinder.
3. Starter 1: Place the flours in a small bowl and toss to lightly incorporate. Add the greek yogurt and mix lightly with your fingers followed by the clover honey and tahini. Finally, add the water and gently mix until the ingredients are fully incorporated. Cover the bowl with plastic wrap and let sit at room temperature for eighteen hours.
4. Starter 2: Place the dry ground grains followed by the instant yeast into a second small-sized bowl. Add the water and again mix with your hands until all ingredients are equally dispersed and a mass has formed that imbues a lucrative and slightly sticky consistency. Cover the bowl with plastic wrap and let sit at room temperature for eighteen hours.
Dough:
1. Prepare your palette board: measure the following ingredients and place them on a blank slab:
all-purpose white flour
water
tangy birch syrup
la baleine salt
active dry yeast
2. In a large mixing bowl, pour the flour, salt, and active dry yeast. Toss the bowl gently or mix with your fingers to incorporate the dry ingredients into one another.
3. Pour one-fourth of the water into the bowl holding “Starter 1,” and an additional one-fourth into the bowl containing “Starter 2“ in order to break up the liquid mass of each of the starters.
4. Add the tangy birch syrup to the large mixing bowl of dry ingredients followed by the remainder of water. Finally, pour in the starters one at a time before fully immersing your hands into the newly formed mixture to formulate the dough. 5. Working slowly and firmly, use your hands to incorporate all of the ingredients together adding flour as necessary in order to achieve a strengthened and elastic dough uninhibited of stickiness.
6. Knead and Stretch: Once you work the dough enough so that it becomes free of its initial gum viscosity, you should be enabled to press a finger into the dough without any remainder of the dough sticking to your skin.
7. At this point, take one end of the dough and stretch it as far outside of the bowl as you possibly can, allowing for gravity to work with you in order to maintain the majority of the dough’s mass resting at the bottom of the bowl. Repeat this motion as many times as is necessary in order to achieve the dough’s maximum height potential when stretched vertically away from the bowl. Ten to fifteen minutes. *Characteristics of a Solid Dough: strong, elastic, nimble and firm essence. 8. Let the dough rest inside of the bowl covered at room temperature for one hour.
9. Stretch and Fold Sequence 1: remove the dough from its bowl and place it on a well-floured surface. Stretch the dough with your hands to form a large rectangle spread evenly out upon the surface.
10. Begin to fold the dough horizontally from left to right or right to left three times in a row until the dough rests fully upon itself. Now, fold the dough vertically from either bottom to top or top to bottom in another series of three folds until the dough once more falls upon itself showing no more of its bottom layer.
11. Using the palms of your hands, gently curve the dough into a tight sphere, pressing any additional amount of dough beneath itself in order to shape it into a perfect round ball.
10. Place the newly formed dough ball into the large bowl and cover. Let the dough rest at room temperature for one hour.
11. Stretch and Fold Sequence 2: Once again remove the dough from the bowl and stretch it out into a rectangle upon the floured surface. Repeat the sequence of three folds from left to right or right to left and then from bottom to top or top to bottom.
12. Reshape the dough into a solid sphere and replace it into the bowl. Cover it once again and let rest for another hour. 13. Stretch and Fold Sequence 3: Remove the dough for the final stretch and fold sequence by placing it onto the floured surface. Using your hands, form it into a final large rectangle. 14. Butter: the dough by placing one half tablespoon of it upon the stretched surface and lightly spreading it until all edges are accomplished.
15. Flip the dough on its otherside and spread an additional tablespoon of butter upon the surface from edge to edge.
16. Once more fold the dough three times from left to right or right to left followed by top to bottom or bottom to top.
17. Spread the final portion of butter around the parameter of the dough in order to create a lubricated spherical surface tucking all additional loose ends beneath the dough so that it is tightly perfected.
18. Replace the dough ball into its container, cover it and let it rest at room temperature for a final twenty minutes.
19. Place the covered bowl of dough into the refrigerator and let it reside for sixteen to twenty hours.
Heat—
1. Preheat the oven to 500 degrees F. Insert an empty dutch oven or soup pot upon the middle rack of the preheated oven and let it heat for one hour. 2. Remove the cooled and contained dough ball from the refrigerator and let it rest at room temperature covered while the dutch oven or soup pot is metabolizing for one hour.
3. Place the dough onto piece of parchment paper and lightly flour it with dusting flour. 4. Score the bread: to your fancy using a sharp cutting utensil or bread scorer and/or a sharp wire to create a series of guiding lines in order to articulately manifest your design.
5. Using oven mitts, carefully remove the heated dutch oven or soup pot from the heat and place the scored dough upon the parchment paper into the pot. 6. Alter the temperature of the oven to 405 degrees F. Replace the lid of the container and transfer the vessel back into the heat resting upon the middle rack of the oven for forty-five minutes.
7. Remove the container from the oven and its lid before replacing it back into the heat. Raise the heat to 425 degrees F and place the dutch oven upon the same rack so that the dough can continue to cook for an additional forty-five minutes without a cover. 8. Remove the vessel from the heat when the bread achieves a darkened timbre to the tips of it and the bottom is hollow to the touch. 9. Let cool for five to twelve hours before consumption.
Taste & Enjoy!
Color to the Method—
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