[WARM 95°F] 70 min
[WARM 95°F] 20 min
OVEN 480°F 20 min
OVEN 445°F 20 min
2 ½ cups (300 g) bread flour
¼ cup (35 g) whole wheat flour
¼ cup (35 g) rye flour
1 tablespoon + ½ teaspoon (10 g) kosher salt
¾ teaspoon (3 g) active dry yeast
260 ml warm water (about 100ºF)
2 teaspoons (12 g) honey
In a medium bowl, combine water and honey; set aside. In a separate bowl, add salt, flours and yeast in that order. Add the wet mixture and knead until dough comes together (shaggy mass).
Transfer dough onto a lightly floured surface and continue kneading—push downward using the heel of your hand and fold—for about a minute. Using both hands, shape dough into a tight ball by pulling down the sides; place in the pot. Cover and proof over [WARM 95°F] for 70 minutes.
Once dough has doubled in size, transfer onto lightly-floured surface. Roll out the dough into a 15" x 5" rectangle by gently punching down to release air; fold the dough in thirds. Turn the dough 90 degrees and roll out again into a 15" x 5" rectangle and fold in thirds. Shape dough into a tight ball again and transfer to a floured proofing basket seam-side up. Cover with a wet kitchen cloth and let rise for 20 minutes.
Fold parchment paper into a size that fits inside the pot, then lay over the dough in the proofing basket. Flip over and transfer into the pot holding the parchment paper. Cover and proof over [WARM 95°F] for another 20 minutes. Meanwhile, preheat oven to 480°F.
Once dough has risen to about 80% of the pot, remove from the pot and score the top by using a sharp knife. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, gently place the dough together with parchment paper back in the pot, cover and bake in the oven for 20 minutes. Lower the oven temperature to 445°F, bake uncovered for another 20 minutes or until the crust is golden brown.
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