I get this bread ready the night before.  So with taking pictures I had to use my flash which means they don’t look so hot.  Sorry.

I bought a scale when I first started on this teaching myself to bake adventure.  A lot of textbooks and such use metric.  It is much easier to use than ounces in my opinion.  So first 600 grams of bread flour.

Then 200 grams of wheat flour.

15 grams of salt.

And 1 teaspoon of yeast.  There is  minimal amount of yeast in the bread because it get such a long ferment time.  Longer ferment times means more flavor!!

600 grams of cool water.  If the dough is too warm it will ferment too much and have too strong of flavor so the cool water and the cool temperatures to raise the bread control yeast activity.

Mix it together with a spoon.  Dark picture…sorry.

Get it all together.

Then cover it up. I have a sheet of plastic wrap under the tea towel.  I put it in the oven not for heat, but for no drafts.  As long as I remember it is in there before I preheat for something else!

The next morning.  All bubbly and happy.  Much better light for picture taking as well.  After this, well I already told you!  This bread is so easy even those of you who think you can’t bake bread, you can do this!

600grams = 2 1/2 Cups + 1 Tablespoon

200grams = 3/4 Cups + 1 Tablespoon

15grams = 1 Tablespoon