712 grams cold water
6 grams wet yeast or 18 grams dry yeast (dissolved in a tiny
bit of water)
25 grams kosher salt
Canola oil
Cornmeal
The day before you want to bake this bread, make the pre-
ferment. In a bowl, combine the whole wheat flour, water, and
yeast. Mix it together with your hands and then place in a covered
container in the refrigerator for 24 hours (this will develop lots of
flavor and help the whole wheat flour integrate more seamlessly
into the finished bread).
To make the bread, combine the bread flour and cold water in
the bowl of a mixer using the dough hook. Mix on low speed for 4
minutes, or until you see complete integration of the flour and the
water. Once that happens, allow the dough to rest in the mixer for
20 minutes (this is called autolysis).
After 20 minutes, add the yeast, the salt, and the pre-ferment
from the refrigerator to the dough in the mixer. Mix for 2 to 3
minutes on low speed until the ingredients are incorporated and
then raise the speed to medium (5 on most mixers), allowing the
dough hook to work the dough for another 3 minutes. Listen for a
slapping sound: that’s good. After 3 minutes, the dough should
have a sheen: that means the gluten’s well developed. Be careful
not to overmix.