150 grams organic flour
150 grams stoneground white flour
100 grams biodynamic stoneground wholemeal flour
5 grams of yeast
5 grams of salt
240 luke warm water
Preheat oven at 240 degrees. Mix flour, water and yeast together. Knead for a few minutes before adding the salt. Knead for at least 10 minutes when using a kitchenaid or 15 minutes by hand. The doug will be ready when it is elastic or stretchy and smooth. Some extra kneading might be required to achieve this. Place in a large lightly greased bowl, cover with cling film and leave it to rise for at least 1 hour to 2 hours - depending on the room temperature. Knead the again for a few minutes, then shape into a ball and place in a dutch oven or pirex dish. I put my loaf on a sheet of baking paper and drop it in the pot. This saves on flour and it makes it easy to lift the loaf out. Leave to rise for another 30 to 60 minutes and bake for 25 minutes in dish (with lid). Take out of dish and place back in the oven and bake for another 35 minutes at 180 degrees. Take out and leave to rest on a wire rack.