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.
  • 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