Makes 4 1-pound loaves. This recipe is easily doubled or halved.3 cups lukewarm water 1 1/2 tablespoons granulated yeast ( 1 1/2 packets) 1 1/2 tablespoons salt 1/2 cup rye flour 1/2 cup whole wheat flour 5 1/2 cups unbleached all-purpose flour (I used bread flour- it worked fine) Cornmeal for pizza peel
1. Mixing and storing the dough: Mix the yeast and salt with the water in a 5-quart mixing bowl, or a lidded (not airtight) food container.
2. Mix in the remaining dry ingredients without kneading, using a spoon, a 14-cup capacity food processor(with dough attachment) or a heavy duty stand mixer with dough hook. If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour.
3. Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 14 days.
5. On Baking Day: Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit sized) piece. Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. Allow to rest and rise on a cornmeal-covered pizza peel for 40 minutes.
6. Twenty minutes before baking time, preheat the oven to 450ºF, with a baking stone placed on the middle rack. Place an empty broiler tray (or aluminum pie plate) on ny other shelf that won’t interfere with the baking bread.
7. Sprinkle the loaf liberally with flour and slash a cross, scallop, or tic-tac-toe pattern into the top, using a serrated bread knife. Leave the flour in place for baking; tap some of it off before slicing.