Directions:
- You will need 2 jelly roll pans, dusted with cornmeal.
- The starter: in a bowl, whisk the yeast into the water and then stir in the flour; cover with plastic wrap and allow to ferment for 8 hours in a cool place.
- If the room is warm, let the sponge rise at room temperature for 1 hour, then for the remaining 7 hours let it rise in the refrigerator.
- When the starter is done, make the dough-place the water in the bowl of an electric mixer and whisk in the yeast by hand.
- Use a rubber spatula to scrape the starter into the water and mix it in.
- Add both flours and the salt, and use the rubber spatula to mix the ingredients into a rough dough.
- Place the bowl on the mixer with the dough hook and mix on lowest speed for 2 minutes; allow the dough to rest 10 minutes.
- Mix on medium speed until dough is smooth, elastic, and slightly sticky, about 2 minutes.
- Scrape the dough into an oiled bowl and turn it over so that the top is oiled; allow the dough to rise until doubled, about 1 hour.
- To form the loaves, scrape the dough onto a floured work surface; shape the dough into a 12-inch square; cut into three 4 x 12 inch rectangles, using a knife or bench scraper.
- Transfer the loaves to the prepared pans, placing 2 on one pan and 1 on the other.
- Cover the loaves with cloth or plastic wrap and allow them to rise at room temperature until doubled, about 1 hour.
- About 15 minutes before the loaves are completely risen, set racks in the upper and lower thirds of the oven and preheat to 450°.
- Place the pans in the oven and bake until the loaves are beginning to color well, about 20 minutes.
- Turn the pans from back to front, then place the top pan on the lower rack and the bottom pan on the upper rack; close the oven and decrease temperature to 350°.
- Bake until the loaves are deep golden and the internal temperature reaches about 200 degrees, about 20 additional minutes.
- Cool loaves on racks.
- Serve: cut the bread into 1-inch slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 507 Kcal (2123 kJ) | ||
| Calories from fat | 16.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.85g | 3% | |
|---|---|---|---|
| Sodium | 1168.41mg | 49% | |
| Potassium | 361.04mg | 8% | |
| Total Carbs | 105.82g | 35% | |
| Sugars | 0.64g | 3% | |
| Dietary Fiber | 11.37g | 45% | |
| Protein | 16.66g | 33% | |
| Iron | 7.1mg | 39% | |
| Calcium | 39.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 203.16 Kcal (851 kJ) | ||
| Calories from fat | 6.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.74g | 3% | |
|---|---|---|---|
| Sodium | 468.18mg | 49% | |
| Potassium | 144.67mg | 8% | |
| Total Carbs | 42.4g | 35% | |
| Sugars | 0.26g | 3% | |
| Dietary Fiber | 4.55g | 45% | |
| Protein | 6.67g | 33% | |
| Iron | 2.8mg | 39% | |
| Calcium | 15.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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