Ingredients
- 300g whole wheat flour
- 280-300g water.
- I just make it “high hydration”. Never felt the difference better, say, 280g and 300g
- 2% salt. That’s 6g but I often put as high as 9g
- 15 ml i.e. 1 tbsp
- Olive oil
- Maple syrup
- 1tsp instant yeast
Process
- Mix together flour and water and let it sit for two hours i.e. Autolyse
- Add olive oil, maple syrup, salt, and yeast
- “Knead”. Basically turn/fold the dough over with a spatula. The flour is too liquid-y to knead by hand
- Rest the kneaded dough until volume doubles. Rest time depends on ambient temperature
- Tip out on large flat surface and use a dough scraper to form the dough into a tight ball. Let it rest for about 5 minutes.
- Here’s a good reference video: High hydration dough shaping
- Meanwhile, grease a bread pan with butter
- After 5 minutes, use the scraper again to tighten the dough ball and move it into the buttered bread pan
- Give it another rest till the dough ball in the bread pan approximately doubles in volume
- Put bread pan into cold oven. Set oven to 365F
- After oven reaches 365F, bake for 25 minutes
- On a convection oven with a fan, it needed 18 minutes after reaching 365F