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Makes 1 round loaf
MAKING THE PASTA MADRE:
In a clean bowl, mix the pasta madre ingredients and cover. Place in a warm, draft free location to rise for an hour or more.
When the pasta madre is ready, place mix the flours and salt in the bowl of a stand mixer. Add the remaining yeast and mix. Make a well in the center and pour the pasta madre and mix. With the mixer on low, slowly add the water to incorporate. Then knead on medium speed for about 5 minutes, or until the dough separates from the sides of the bowl.
Cover and let rise in a warm, draft-free place for 60-120 minutes.
After the dough has sufficiently risen, form into a large round loaf and place in a linen-lined banneton or lightly greased bowl. Cover and let rise for another 30 minutes.
Now would be a good time to light the Cru oven.
After the dough has risen, sprinkle cornmeal onto your peel, invert the dough and sprinkle a bit of rye flour onto the top.
Bake in the Cru at 400°F - 450°F for about 30 minutes, making sure to rotate every 7-10 minutes.