Blazin Bread

Adapted by
November 2016
Yield: 12 loaves


426 grams water
426 grams unbleached, stone-ground wheat flour
85 grams liquid rye levain, 100 percent hydrated
To Bake
5.2 kilograms unbleached, stone-ground wheat flour
3.955 kilgrams water
104 grams salt


For the Levain

In a mixing bowl, combine all ingredients and rest 4 to 5 hours.

To Bake

In a large bowl, combine flour and water. Allow to autolyze 30 minutes. With hands, add 937 grams of the levain and mix 5 minutes; rest 15 minutes. In a small bowl, dissolve salt in a small amount of room temperature water, about ½ cup. Slowly incorporate salt solution by pinching and squeezing the dough after the solution has been pour on, until liquid been absorbed. Turn dough and repeat turn every 15 minutes for the first hour, and every 30 minutes for the second hour. One hour before desired bulk time, turn dough one last time. Divide dough into 850-gram boules; rest 20 minutes. Shape boules into b√Ętards and proof one hour at room temperature; refrigerator overnight.

Heat a stone oven to a floor temperature of 525°F. Remove loaves from refrigerator, allowing them to come to room temperature, about 30 minutes. Bake loaves for 30 to 40 minutes. Remove from oven and cool.