ARTISAN 10 GRAIN BOULE (FLATBREAD)

Ingredients:

1/2 cup Bob’s Red Mill 10 Grain Cereal

1/2 cup boiling water

2 – 1/4 cups bread flour

1/2  cup Bob’s Red Mill Semolina Flour

1/2 tablespoon iodized sea salt

1 teaspoon Rapid-Rise or SAF yeast

1 – 1/4  to 1/2 cups water (100 degrees)

Directions;

Dough: Measure cereal into a bowl and add boiling water.  Let it cool to room temperature.  Combine and blend the flours, salt and yeast in a 2 quart bowl.  Add 1 1/4 cups water to the cooled cereal and mix in with the dry ingredients.  Add additional water as needed to create a moist dough.

Rise and Rest:  Cover the bowl and let the dough rise until doubled in size, 1 – ½ to 2 hours.  When dough looks like it is fully expanded, cover and refrigerate overnight.  This dough can rest refrigerated up to 2 weeks.

Shaping:  Remove the bowl and pull out as much dough as you want to use.  One-half of the dough will make a 10” pizza or focaccia. For a focaccia or pizza, roll the dough out into a circle or rectangle and lift it onto a parchment paper. Leave the dough to rise uncovered while you prepare the topping. For a boule, place the dough on a floured work surface and shape by folding, turning and tightening it into a ball, Place the dough on a sheet of parchment and let rise, uncovered for 40 minutes.

Baking a Boule: Move the oven rack high enough to accommodate a cast-iron skillet or roasting pan on the lower rack,  Preheat the oven to 450 degrees. Score the top of the rising dough and mist generously with water. Slide the dough onto a pizza stone or place on a bake sheet and into the oven. Immediately add 1 cup water to the roasting pan and bake for 40 minutes.  Remove the bread and verify that its internal temperature is 200 degrees. Cool on a rack.

Baking a Focaccia or Pizza: Heat a pizza stone on the higher rack and slide the dough on its parchment directly to the stone.  Bake for 20 minutes in a 425 degree oven.