Overnight Artisan Bread
Yields 2 loaves
Day 1 - Late afternoon or evening:
500 grams Artisan Bread Flour
400 grams warm water (about 100°, not over 110°)
⅛ tsp yeast
Mix the yeast with about 2 Tbsp water and set aside. Mix the rest of the water with the flour and let it sit for 5 minutes or so. Mix in the yeast. Cover and let set at room temperature for at least 12 hours
Day 2 - begin about 4.5 hours before you want to finish baking
500 grams pastry whole wheat flour
400 grams warm water (about 100°, not over 110°)
22 grams salt
¾ tsp yeast
Combine above ingredients until well mixed. Add to the starter from the night before. Pinch and mix until the two are totally combined. Fold the dough by reaching underneath and pulling dough up and to the center, rotating the bowl so that all sides get folded. Let set about 15 minutes and fold again, repeat this for 4 folds. Then let the dough rise for about 1.5 hours.
When ready to shape, put the bread stones in the oven on the second to bottom shelf, put the drip pan (for steam) on the floor of the oven, and heat to 500°. Take half the dough out of the bowl and place on a flat surface. Shape into a loaf, about 10 inches long and 4 inches wide. Pull the sides of the dough and pinch underneath to make a smooth and tight surface - this will help the dough rise up instead of out. Place the loaf on a sheet of parchment, cover and let rise for about 20 minutes, then shape the second half of dough the same way, placing it on parchment when done. Cover the second loaf and let rise for about 20 minutes. When the first loaf has risen for 40-60 minutes it should be ready to go in the oven. It should be much puffier, and hold a dent briefly when you press it.
Brush the loaf with water. Cut three diagonal slits on top (these also help it rise). Use the pizza paddle to put the loaf on the parchment on the baking stone. Pour hot water in the drip pan at the bottom of the oven (enough to cover the pan, maybe 1 cm deep) and set timer for 10 minutes. After 10 minutes, rotate the loaf and cover it with foil, turn the oven down to 475° and let it bake 10 more minutes. Take it out of the oven - the internal temperature should be at least 200°. Remove parchment and let the loaf cool on the rack. Heat the oven back up to 500° to bake the second loaf. Brush the second loaf with water, cut 3 slits, and bake the same way as the first one. Remember to pour water in the drip pan, and cover the loaf after 10 minutes.
