Original recipe by Peter Reinhart, to be found in his book "Bread Baker's Apprentice".
- 100 grams whole wheat flour (T200)
- 400 grams plain flour (T55)
- 420 grams water
- 10 grams fresh yeast
- 2 tsp salt (9 grams)
Mix both flours with 400 grams icy cold water. Refrigerate overnight.
Dissolve yeast in a little bit of cold water, mix with salt and autolyzed dough. Knead or mix in bread machine until the liquid is incorporated. This may take a few minutes, since the dough has already developed a fairly strong gluten structure. The dough will also be very cold, so you may not be able to work it by hand. As for the consistency - the dough will be very loose and sticky. It should come off the sides of the bowl but will be sticking to the bottom of it. That's alright, it should be this way.
Let the dough rest for 20 minutes, then briefly knead again or fold a few times. Place in a bowl and let rise for 4 - 6 hours or until doubled in bulk.
Preheat oven to 230oC, with the stone in.
Place the dough on a flour dusted board, dust the top too. Cut in three portions. Degas each portion properly, fold gently and pinch to seal. Place on a shovel (I'd suggest lining it with a piece of baking paper because the dough is really very sticky) seam side down and stretch to form a roll. Repeat with the remaining dough. Let rest for 30 minutes or so.
Slash the rolls and gently place on a baking stone. Put a dish with boiling water inside and bake with steam for 10 minutes until the crust settles. Then remove the dish and continue baking for another 20 minutes.
Let cool completely on a wire rack.