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1000 g any flour combination, eg. 60%white, 30% whole wheat, 10% rye ( about 8 cups total)

800 g warm water (3 ½ cups)

22 g fine sea salt ( 1 tbsp + 1 tsp)

3 g instant yeast (¾ tsp)

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1. Autolyse. Mix flour, then add 800 g warm water. Mix by hand until integrated, cover, and let rest for 20-30 minutes.

2. Mix. Sprinkle yeast and salt over dough, mix by hand (wet as needed to prevent sticking). Continue folding and mixing, until thoroughly integrated with some tension.

3. Fold. After resting 10 minutes, gently fold dough 3-4 times over next 1 ½ hours. Rest for about five hours, when dough should nearly triple in size.

4. Divide. Dust dough and work surface with flour, ease dough out of bowl, then divide into equal pieces for two loaves.

5. Shape. Shape pieces into tight ball, by lightly rolling and pulling backward for tension. Place seam-side down in well dusted proofing baskets or bowls. Cover and rest for 75 minutes.

6. Preheat. Preheat Dutch ovens in oven for about 45 minutes at 475 degrees.

7. Bake. Invert proofed loaf onto lightly floured counter top. Carefully place loaf seam side up into hot Dutch oven, then bake covered for 30 minutes at 475 degrees. Remove lid and bake for another 15-20 minutes uncovered, until medium dark brown (watch near end to avoid burning).

Dark Rye (option)

Increase rye flour to 20-30 %, add some whole wheat and/or pumpernickel, at least 50% white flour

 For two loaves add following (or reduce in half for one loaf):

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1 ½ tbsp molasses

2 tsp instant coffee powder

2 tbsp unsweetened cocoa powder

1 tbsp caraway seed

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