The master recipe mixes up a large amount, enough for 4 small loaves or baguettes and can be stored for up to 2 weeks in the fridge.
For ¼ of recipe sliced into 10 slices, approximately 85 calories, 0.4 grams fat, 17 grams carbs, 2 grams fiber, 4 grams protein per slice.
5 ½ cups whole wheat flour
2 cups AP flour
1 TBSP kosher salt
1 ½ TBSP yeast (I used active dry yeast because that is what I had; the authors say you can use any yeast)
¼ cup vital wheat gluten
4 ¼ cups luke warm water, about 100 degrees (the video says 4 cups)
In a large tub with a lid, whisk the dry ingredients together.
Add water, stir with wooden spoon (this looks easy in the video but it’s a work out!). The dough is wet.
Cover loosely; leave 2 hours on counter then into fridge overnight.
Take ¼ of dough out of container with floured hands, stretch and shape; don’t overwork, just a minute or less to shape.
Let rest at room temperature for 45-90 minutes.
Brush loaf with water.
Optional: Sprinkle with seeds (I sprinkled mine with ground flax seed).
Slash with serrated knife ¼ inch deep 4 times.
Preheat oven to 450 degrees. Place a pizza stone on the middle rack and metal broiler pan on bottom rack during preheat.
Place loaf on parchment paper and onto pizza stone.
Place 1 cup water in broiler pan on lower rack of oven-close door quickly.
Bake 30-35 minutes until deep brown.
Peel parchment off and cool on cooling rack.