Artisan Wheat Blend Slicing Loaf

• 2 cups (260 grams) whole wheat flour
• 4 cups (520 grams) King Arthur All-Purpose Flour
• 2 teaspoons (6 grams) instant yeast
• 1 Tbsp salt
• 2 ¼ - 2 ¾ cups (66 to 82 fluid ounces) lukewarm water 100°F

Instructions:

1. Combine the flours, yeast and salt in a large bowl. Measure our 2 ½ cups of lukewarm water. Mix into a shaggy ball of dough. Add more water, a small amount at a time, if necessary, until the dough comes together. Fold the dough over, kneading gently for a few minutes.
2. Place the dough in a large, covered container or bowl. Cover and place somewhere warm, away from cold drafts. Let the dough rise until the dough has tripled in bulk, for about 2 – 2 ½ hours.
3. Turn the dough out onto a well-floured work surface. Fold the dough over on itself a few times and then shape it into an oblong. Fold over each short end then each long end to create a log shape. Roll gently. Cover the dough loosely with a sheet of plastic. Let it rest for 20 to 30 minutes.
4. Meanwhile, place your Emile Henry Italian Loaf Baker in the oven and preheat to 450°F.
5. Carefully remove the Emile Henry Italian Loaf Baker from the oven. Unmold the proofed dough carefully onto a lightly floured sheet of parchment paper. Remove the hot lid from the baker. Using the parchment paper as a sling, lift the dough carefully into the heated loaf mold. Score the surface of the dough with a baker’s lame or serrated knife. Replace the lid and bake for 45 minutes. Remove the lid and bake for 5 more minutes, if needed, to brown the crust.
6. Remove the Emile Henry Italian Loaf Baker from the oven. Unmold and cool the loaf on a wire rack for at least an hour before slicing.

Notes: