Cereal Pre-Cook

• Measure out dry cereal and water. Mix together. Place on burner.
  
• Bring to a boil.
• Reduce to simmer. Cover and simmer for 10 minutes until grains are hydrated. Set aside to cool.
• Cool grains for 10 minutes.

Bread Recipe

Scaling

• Weigh out all ingredients using a digital scale.
  

Mixing

• Add cold water to grains.
• Test temperature to ensure the mixture is not over 110 degrees; cool to around 100 F / 38 C.
• Mix white flour, whole wheat flour, and yeast together.
  
• Add wet mix to the dry flour mixture.
  
• Mix by hand until a course dough is formed.
  
• Cover and set aside for 20-30 minutes.
• Sprinkle salt over the wet dough. Using hands, pinch fingers together through dough to cut in the salt. Turn and cut several times.
  
• Next, fold the dough over itself by pulling one corner up and placing it over on the opposite side. Turn and pull/fold again for a total of 4-6 times.
  
• Flip dough so folds are on the bottom.
  
• Cover and let rest 10 minutes. No need to cut this time, only fold again 4-6 times. Flip so folds are on the bottom.
• Fold an additional four times, every 30 minutes. Always flipping it over on the seams. Cover after each fold.
  

Bulk Fermentation (First Rise)

• After four folds, cover and set aside in a warm place to double in size.
• When bread has doubled in size (approximately 7 hours after mixing) it is ready to shape.
  

Punching/Folding

• Gently dump bread on to a work surface, this achieves the punching/folding step.
  

Dividing

• This recipe is designed to make one large loaf. If you want smaller loaves, you can divide the dough in half at this step. Using a bench scraper, gently press down on the dough to cut it, do not saw at it which tears the gluten strands. If not dividing, move on to the next step.

Pre-Shaping or Rounding

• Form bread into a round shape. Pull corners to the center and pinch together.
• Flip bread over so pinched seams are on the bottom.
• Using friction, pull and turn the bread towards you several times until a tight round ball is formed.

  Hint: If dough is sliding too much and not tightening, clean flour off the work surface, if still no friction, slightly dampen the counter and try again.
  

Bench Proofing or Resting

• Set rounded dough aside to rest while you prepare the banneton or other proofing dish.
  

Make up or Panning

• Sprinkle the banneton with 2 T of wheat bran (or other topping like rolled oats).
  
• Pick up the dough ball by sliding your hands under it and placing it gently into the prepared banneton (seam side down).
  

Proofing (Second Rise)

• Cover and allow to rise in a warm place until doubled in size (about 45 minutes).
  

Baking

• Place the Dutch oven and the cover into a cold oven. Preheat at 475 F / 245 C degrees for 45 minutes.
• Uncover the banneton. Remove the heated Dutch oven from the oven. Remove lid.
• Gently loosen and dump the bread upside down into the Dutch oven (so seam sides are now facing up). Replace lid.
• Bake at 475 F / 245 C for 30 minutes with lid on.
• Remove lid. Bake for additional 10-15 minutes until bread is a dark brown with crusty edges.
  

Cooling

• Remove the Dutch oven and set on a heat proof surface.
• Immediately remove the bread from the Dutch oven after baking has finished. Set bread on a cooling rack to allow air flow around the bread. Listen to the symphony of crackling as the crust begins to cool.
  
• Allow to cool at least 15 minutes, preferably 30 minutes, before slicing.
  

Storing

• If you do not use this bread immediately, it can be stored in the open air for 8 hours, or even overnight, as long as it is not cut.
• Once the bread has been cut, allow it to cool completely. Store cut side down on a cutting board for up to one day.
• After that time, slice the remaining bread, place slices in an airtight bag, and freeze the slices. Warm each slice in a toaster before eating.