This recipe makes enough dough to bake three specialty breads—boules, breadsticks, rolls and more (see Associated Recipes). The dough will develop a tangier flavor the longer it hibernates in the fridge.

Headshot of Adam wearing a blue button up shirt on a white background
Adam Dolge
EatingWell Magazine, January/February 2021

Gallery

Credit: Jen Causey

Recipe Summary

active:
10 mins
total:
1 hr 10 mins
Servings:
60
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk all-purpose flour, whole-wheat flour, yeast and salt in a large bowl. Add water and stir until no dry flour remains. Loosely cover the bowl and let stand at room temperature for 1 hour. Transfer the dough to the refrigerator and refrigerate overnight or for up to 1 week. 

    Advertisement

Tips

To make ahead: Refrigerate dough for up to 1 week. 

Equipment: Parchment paper, kitchen scale

Nutrition Facts

54 calories; sodium 117mg; carbohydrates 11g; dietary fiber 1g; protein 2g.
Advertisement