Master Recipe: A Whole Grain Artisan Free-Form Loaf

Master Recipe: A Whole Grain Artisan Free-Form Loaf

2 3/4 cups whole wheat flour
1 cup whole grain spelt flour
3/4 tablespoons granulated yeast
1/2 tablespoon coarse kosher salt (like Morton’s)
1/8 cup vital wheat gluten
2 1/4 cups lukewarm water (about 100°F)
Cornmeal or parchment paper for the pizza peel

1. Measure in dry ingredients: In a 5-quart bowl or lidded plastic food-grade bucket, whisk together the flours, yeast, salt, and vital wheat gluten.

2. Add the water all at once and mix without kneading using a wooden spoon, until all ingredients are uniformly moist, producing a loose and very wet dough.

3. Rising: Cover with a lid (not airtight). Allow the mixture to rise at room temperature until it begins to collapse, about 2 hours, but no more than 5 hours. DO NOT PUNCH DOWN! After rising, the dough can be baked immediately, or covered (not completely airtight) and refrigerated up to 14 days. The dough will be easier to work with after at least 3 hours refrigeration.