This recipe makes enough dough to bake three specialty breads—boules, breadsticks, rolls and more (see Associated Recipes). The dough will develop a tangier flavor the longer it hibernates in the fridge.
Active Time
10 mins
Total Time
1 hr 10 mins
Yield
Serves 60
How to Make It
1. Step
Whisk all-purpose flour, whole-wheat flour, yeast and salt in a large bowl. Add water and stir until no dry flour remains. Loosely cover the bowl and let stand at room temperature for 1 hour. Transfer the dough to the refrigerator and refrigerate overnight or for up to 1 week.
Ingredients
3 ½ cups all-purpose flour (1 pound)
3 ⅓ cups s white whole-wheat flour (1 pound)
1 ½ tablespoons instant or active dry yeast (2 envelopes; not Rapid Rise)
