Daily Bread...Again

Although long since my last post, we have continued on our quest of eating well and right. I believe I may have finally come very close to what will be a mainstay slicing loaf for us as it fits the way we eat, what we would like to eat and it easy on time so can be kept up.

The recipe makes 2 loaves, follows the time efficient methods of the ABin5 loaves we continue to use and depending on how much bread we need, the 2 loaves can feed us for a week to 10 days or so. The crust is crisp and the crumb is dense enough to hold up to any sandwich with a hearty flavor that satisfies.

Country Style Batard

• 2.75 C Water, very warm
• .25 C Honey

Dissolve the honey and add:

• 2 Tbl Active dry yeast
• 3.5 C Whole wheat flour
• 3 C Bread flour
• 1.5 Tbl Kosher salt

Stir to combine into a "shaggy" dough

Let rise covered at warm room temperature until the dough deflates, about 2 hours

Chill for at least 3 hours or up to 14 days in the refrigerator

Shape the loaf on a floured board and set to rest on a floured baker's peel
Let the loaf rest while the oven heats
Preheat the oven and baking stone to 450F
Place the loaf on the hot stone and immediately throw 1 C water on the bottom of the oven and quickly close the oven door
Set the timer for 10 minutes and throw another 1 C water on the bottom of the oven quickly closing the door
Set the timer for 20 more minutes
Remove from oven and let cool on a wire rack