Serves: 8

Prep: 30-200 mins

Cook; 30 mins

AUTOLYZE

• 500g Daily Grind
• 375g warm Water
• 30g Oil
• 100g Honey
• 156g Daily Grind
• 1 egg
• 3/4 teaspoon salt
• 2 1/4 tsp quick rise yeast

Mockmill Hard Wheat

AUTOLYZE

• 500g Hard Wheat
• 380g warm Water
• 30g Oil
• 50g Honey
• 166g Hard Wheat
• 1 egg
• 3/4 teaspoon salt1
• 2 1/4 tsp quick rise yeast

Method

1. Autolyzes: roughly mix the flour and water. Cover and let sit for 30 minutes to 24 hours.*** This is the most important step to making all yeasted/ sourdough doughs with fresh flour!
2. Mix in all remaining ingredients and knead for 12 minutes. (Ankarsrum 12 minutes on slowest speed)
3. Let rest for 10 minutes.
4. Lay dough flat, making it the width of your pan by folding in the edges. Tightly roll the dough, being careful not to rip the dough but keeping tension while rolling.
5. Preheat the oven to 375F
6. Grease a large bread pan or two small pans. Place dough seam side down in the pan. Cover and let rise until it has doubled.
7. Bake for 30-35 minutes until the internal temperature reaching 190F