Whole Wheat With Honey (pane Integrale Con Miele)

Total Time: 48 hrs 40 mins Preparation Time: 40 mins Cook Time: 48 hrs

Ingredients

• 1/4 teaspoon active dry yeast
• 2/3 cup warm water
• 1 1/2 cups unbleached all-purpose flour (200 g)
• 1 3/4 teaspoons active dry yeast (12 g)
• 5 teaspoons honey (or you could go with 2 t)
• 1 1/2 cups warm water
• 3 3/4 cups whole wheat flour (500 g)
• 1 1/2 teaspoons salt (8 g)

Recipe

• 1 starter, stir the yeast into the water, let stand until creamy, 10 minutes.
• 2 stir in the flour with 70 to 100 strokes of a wooden spoon.
• 3 let rise covered 6 to 24 hours.
• 4 measure 1/4 cup (50 g) for each loaf.
• 5 dough (1 loaf), stir the yeast and honey into 1/4 cup water, let stand 10 minutes.
• 6 chop the starter into small pieces and add to the dissolved yeast.
• 7 pour in the remaining 1 1/4 c water and squeeze the starter between your fingers until the starter is in little shreds and the water is chalky.
• 8 mix the flour and salt and stir 1 cup at a time into the yeast mixture until the dough comes together.
• 9 knead on a floured surface until the dough is fairly smooth and has lost most of its stickiness, about 8 to 10 minutes.
• 10 place the dough in an oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 2 hours.
• 11 turn the dough out onto a floured surface and shape into a round loaf without punching the dough down.
• 12 place loaf on a lightly oiled baking sheet sprinkled with cornmeal.
• 13 cover with wax paper or a towel or lightly oil the top of the loaf and cover with plastic wrap.
• 14 let rise until doubled, 1 hour.
• 15 preheat the oven to 450°f.
• 16 bake 10 minutes, spraying every 3 minutes with water.
• 17 reduce the heat to 400°f and bake 25 minutes longer.
• 18 cool completely on rack.