This bread takes about two days to make. The recipe seems long, but it’s just detailed. The steps are also very catered to my own schedule, so you should play around with the steps, making use of your refrigerator, to see what works for you.
Also, this recipe is basically a direct copy of a recipe in Josey Baker’s excellent book on making bread, and I implore you to buy it and read it.
Stuff you’ll need
- Store-bought yeast (I use dry active)
- Whole wheat flour