Ingredients
- The Sponge
- 1/2teaspoon instant yeast
- 1cup water (room temperature)
- 1cup bread flour (5 1/2 ounces)
- 1cup whole-wheat flour (5 ounces)
- The Dough
- 3 1/2cups bread flour (19 1/4 ounces), plus more as needed to lightly dust work surface, hands, and dough
- 1/2cup rye flour (2 1/2 ounces)
- 1 1/3cups water (room temperature), or more as needed
- 2tablespoons honey
- 2teaspoons table salt
Directions
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For the sponge, dissolve yeast into 1 cup of tap water in medium sized bowl. Mix in flours with rubber spatula to create stiff, wet dough. Cover with plastic wrap; let sit at room temperature for at least 5 hours, preferably overnight. (Can be refrigerated up to 24 hours; return to room temperature before continuing with recipe.)
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For the dough, mix flours,water, honey and sponge with rubber spatula in the bowl of an electric mixer. Knead, using dough hook attachment, on lowest speed until dough is smooth, about 15 minutes, adding salt during final 3 minutes. If dough looks dry after salt is added, add water in 1-tablespoon increments every 30 seconds until smoothh consistency is reached. Transfer dough to large, lightly oiled bowl. Cover with plastic wrap; let rise until tripled in size, at least 2 hours.
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Turn dough onto lightly floured surface. Lightly dust hands and top of dough with flour. Following instructions 1 through 5, below, lightly press dough into a large disk. Fold toward center, overlapping edges easily. Using a large metal dough scraper or two metal spatulas, transfer dough; smooth side down, to colander or basket lined with heavily floured cheesecloth or linen. Cover loosely with large sheet of aluminum foil; let rise until almost doubled in size, at least 45 minutes.
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As soon as dough begins to rise, adjust oven rack to low center position and arrange quarry tiles on rack to form 18 by 12 inch surface or place large baking stone on rack. Heat oven to 450 degrees.
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Cover peel or back of large baking sheet with large piece of parchment. Invert dough onto peel and remove muslin. Use scissors or serrated knife to cut three slashes on top of the dough. With scissors, trim excess parchment around dough. Fill spray bottle with water and spritz dough four or five times.
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Slide dough, still on parchment, from peel onto tiles or stone; remove peel with quick backward jerk. Bake until instant read thermometer inserted in bread registers 210 degrees and crust is very brown (see photo below), 35 to 40 minutes, turning bread around after 25 minutes if not browning evenly. Turn oven off, open door, and let bread remain in oven for 10 minutes longer. Remove from oven, then let cool to room temperature before slicing, about 2 hours. To crisp crust, warm in 400 degree oven for 10 minutes.