A healthy alternative for bread aficionados. Enjoy it warm or next day.
1 1/2 cups of lukewarm water
1/2 tablespoon of instant yeast
1/2 tablespoon of salt
1/2 cup of whole wheat flour
2 3/4 cups of all purpose flour
1/2 teaspoon cornflour
1/4 cup water for cornstarch wash
Pour water in a 3-quart bowl. Add salt & yeast. Mix using a wooden spoon.
Mix in the remaining dry ingredients without kneading. Use a wooden spoon. You may need to use wet hands to incorporate the last bit of flour.
Cover (not airtight) and allow to rest at room temperature till the dough rises & flattens on top, roughly 2 hours. Refrigerate the dough without closing the container air-tight.
On the baking day, dust the refrigerated dough with flour & cut a pound size piece.
Again sprinkle some flour on the dough. Working quickly use your thumbs & palms to stretch the dough downwards and keep tucking it under using your fingers. Rotate & continue around till you get an evenly shaped ball. It is explained with a tutorial here.
Place the prepared dough on a pizza peel or worktop liberally sprinkled with semolina. Cover with plastic wrap or overturned bowl and allow to rise for 90 minutes.
Prepare the cornstarch wash by mixing 1 tsp of water with cornflour and then adding the remaining water. Boil or microwave the mixture till it becomes glassy.
Preheat the oven to 230 C. Paint the loaf with prepared cornstarch wash. Slash in any pattern of your choice about 1/2 inch deep.
Slide the dough onto the baking tray, quickly cover with another aluminium pan to facilitate steam generation. Bake for 25 minutes covered, remove the overturned pan & bake for another 15 minutes to brown well.
For details check earlier [recipehttp://lemoninginger.com/2014/08/18/olive-bread/]