My favorite bread recipe using king arthur flours.
Bread
I love this bread. This recipe makes two 500g. (using bakers percentages) loaves, baked in dutch ovens. I had a bag of King Arthur organic white flour, and it's about 100g. give or take shy of the 1,000g I'm used to baking with, so I made up the difference with KA's organic whole-wheat flour. Since I'd used all the white flour in the bread dough, I shaped the loaves and dusted the bannetons with the whole wheat flour, and the results and perfect. <br /> <br />The dough is 87% hydration, and requires minimal handling -- no kneading, just a few folds. Instead of effort, it requires time. The loaf is light, extremely crusty, with an excellent airy structure, good bite, and fine crumb. <br /> <br />It requires the equipment typical of dutch-oven breads; a scale, proofing bucket or large bread bowl, two bannetons, and two 4 or 5 qt. cast-iron dutch ovens.
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