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Export 3 ingredients for grocery delivery
Step 1
Mixing, Gluten Development, First Rise
Step 2
Mix the pysllium husk powder and about 60 grams of the total water in a small bowl. Cover and let gelatinize.
Step 3
In a large bowl, mix together the flour, starter, salt, and 400 grams of water. Use 20-40 grams more water if the whole wheat flour you chosen is a strong red wheat. Cover and let the dough sit for about 15 minutes.
Step 4
Add the psyllium gel to the dough by squishing it in with your hands then slapping and folding the dough on a clean work surface.
Step 5
Return the dough to the bowl or put it in a straight-walled container. Mark the level of the dough and let it rest 20-30 minutes. Do a round of stretching and folding, another 20-30 minute rest, and a second round of stretching and folding. Add more water during these steps if the dough seems to be getting too dry from the psyllium husk.
Step 6
Let the dough rise until it has expanded by about 75%.
Step 7
Shaping, Final Proof
Step 8
On a clean work surface, shape the dough into a boule, batard, or oblong loaf. Place it seam-side up in a proofing basket and cover.
Step 9
Let the dough rise again for 40-60 minutes at room temperature, then in the refrigerator overnight or for 8-16 hours. If the ambient and dough temperatures are over 75°F, refrigerate the dough sooner or even immediately after shaping. If you prefer a less sour bread, bake the same day by only proofing at room temperature for 1-2 hours.
Step 10
Baking
Step 11
Preheat your oven and baking vessel to 500°F for 30 minutes.
Step 12
Flip the dough out of the proofing basket and onto a sheet of parchment paper and score it.
Step 13
Bake as follows, noting that the time with the lid on has been increased to yield a lighter-colored loaf than the recipe photo. If you want a dark bread like the photos, take the lid off after 20 minutes.
Step 14
500°F for 15 minutes, lid on
Step 15
450°F for 10 minutes, lid on
Step 16
450°F for 10-15 minutes, lid off
Step 17
The high moisture content of this dough makes the bake time relatively long. When it is done, the bread should have an internal temperature over 205°F and sound a bit hollow when you knock on the base.
Step 18
Let the bread cool for several hours or even a full day before you slice it.
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