450-530gramsFlourfor this bread I used 50% Hard White Winter Berries, 25% Emmer Wheat Berries, and 25% Kamut® Wheat Berries
Start this bread in the morning (about 1 hour mixing and kneading), then do the final proof and bake in evening when you get home from work.
Start by adding 1 ½ - 2 cups water to a bowl (2 cups for a larger loaf). Add ¼ cup of starter if it's a warm day, or more if it's cool. Mix together.
Stir in some of the flour and mix together. Add 1 ½ tsp salt. Continue adding more of the flour to stiffen up.
When it gets fairly stiff, but still stirs with a whisk, cover for 10 minutes. Then add rest of flour. Continue to mix with your hands once it gets too stiff for whisk. The dough will be pretty sticky. Wet your hands a little bit to help with the sticking. Do a series of stretch and folds: stretch and fold the dough from the outside of the bowl into the middle for 10-15 seconds, then cover and rest for 10 minutes. Repeat a couple of times.
Cover with plastic, then come back to it later in the evening.
Place cloche in oven and heat to 500°F. (refer to your cloche's directions to make sure it will withstand high heat)
Prepare a lined proofing basket. Sprinkle some bran on bottom, then flour on edges and bottom to prevent sticking, as the dough will be a little wet.
Flour a work surface and lightly flour the top of the dough. Scrape the dough out onto the work surface. Shape into an oblong ball, somewhat gently so it doesn't degas too much. Fold in thirds, then roll away from you. Place seam side up in basket, then sprinkle a little flour around edges. Cover with plastic and let proof for an hour to an hour and a quarter. Alternately, you can place the dough in the fridge at this point and proof it overnight or even a couple of days. The longer you leave it in the fridge (up to 3 days) the more the sour flavor will develop. This is also a good way to handle a really wet dough, as the fridge firms it up a bit.
When the dough is done proofing, carefully roll out of the proofing basket into the cloche. Using a bread lame or razor blade, make a cut along the top of the bread.
Bake for 30 minutes with the cover on, then remove the cover, reduce oven temp to 450°F and bake for an additional 10 minutes, or until you have a nice dark crust and the internal temperature reaches between 200°F and 210°F. Allow to cool completely before slicing!