heavy-duty mixer with a dough hook
170 g whole-wheat flour
330 g all-purpose flour
10 g salt
6 g instant yeast
325 g water
Mix dry ingredients in mixer bowl. Add water and beat with dough hook (#2 speed on a KitchenAid) until the dough forms a ball and cleans the bowl, then continue beating for two minutes more.
Release the dough hook, remove the bowl from the mixer, and remove the hook from the dough. Using a spatula, shape the dough into a smooth ball. Cover bowl with plastic wrap and let rise until doubled. Took one hour and 45 minutes in my kitchen.
Set oven to 465°. Turn the dough onto a lightly floured board, then stretch and fold for three turns. Shape as you like, optionally cutting to make multiple loaves, place on a sheet pan, then cover with a towel for 20 minutes.
Bake on the sheet pan until the internal temperature reaches 210°, around 20-30 minutes depending on the shape. The boule shown above took 30.
Next time I’ll try one of the techniques discussed here for making it crustier.
I started with this Mark Bittman recipe, which I found annoyingly vague.