Ingredients

1/2t yeast

2C water

2t salt

1T wheat germ

1t diastatic malt

1/3C vital gluten

3C WW flour

1C white flour

Preparation

  1. Put yeast in a large bowl. Add water. Allow to bloom for 10 minutes.
  2. In a 4C measure, add salt, wheat germ, malt, vital gluten and flours.
  3. Stir into yeasty water. Incorporate well.
  4. Cover and allow to ferment for 18 hours.
  5. Stir down. Add enough flour to make a ball. Rise covered in a basket for at least one hour.
  6. Preheat oven to 450 (460 if making 2 loaves) with Creuset. Creuset should be at temperature at least 20 minutes.
  7. Remove Creuset from oven. Pour bread into pot. Replace lid. Shake and bake for 20 minutes at 450.
  8. Reduce heat to 375 Continue baking 40 minutes. Cool completely before cutting.