Bread Everyday! No Knead Boule

Ingredients

• 3 cups lukewarm water (just above body temp.)
• 1 1/2 tablespoons granulated yeast
• 1-1 1/2 tablespoon coarse sea salt
• 3 cups unsifted whole wheat flour
• 3 cups unsifted unbleached all-purpose flour
• cornmeal, for pizza peel

Directions

1. 1

   (I do this in my stand mixer) Combine water, salt, and yeast. Mix in flours. Don't over mix. It should be loose and just combined.

2. 2

   Put in a non-airtight container. It needs to be covered, but the gasses need to be able to be released. Let rise about 2 hours, until it starts to collapse on its self.

3. 3

   Refrigerate covered until ready to make bread. (At least 3 hours.).

4. 4

   Preheat oven to 450 F with baking stone in center of oven. Place an empty broiler pan on another rack. (Preheat at least 40 minutes.).

5. 5

   Prepare pizza peel with cornmeal (I don't have a pizza peel, I use a flat metal baking pan with no edges, and it works ok).

6. 6

   Dust the dough with a bit of flour. Pull a hunk of dough from the refrigerator (1lb loaf is about the size of a grapefruit, if you make a single batch it will be 1/4 of the dough). Do not kneed. Gently tuck the rough edges underneath the ball. Place on the cornmeal. Let rise 20 minutes.

7. 7

   Before you bake cut 2-3 slits in the top of the loaf. It helps it to rise during baking. Using a "flicking" motion with your wrist, shake the loaf onto the baking stone. (I almost always need to use a spatula to help it along) Carefully add 1 cup warm water to the broiler pan. Quickly trap the steam in the oven and bake for 30 minutes. Until nicely brown on the outside. (Try not to peak).

8. 8

   Let cool on a wire rack. Then cut.

9. 9

   Store extra dough in fridge until you need it. The longer it stays in the fridge the more of a "sourdough" taste you get.