Swiss Style ʻUlu Bread

Directions

1. Dry mix the flours until uniform.

2. Slowly mix in the water until the dough is well workable, stays together and is evenly wet (use pinching technique with thumb and index finger)

3. Let the mixture rest (autolyse) for 20-30 min

4. Dissolve two teaspoons of dry yeast (suggested yeast: Fleischman) in a little bit of water and let it rest while working the salt and olive oil into the dough

5. Make an indent into the dough and add 2 teaspoons salt and add 1 3/4 Tbsp. of Olive oil, again use pinching technique for mixing, the dough is now getting more and more a little bit sticky and can be worked much easier

6. Again make a dent into the dough and pour the now active yeast into it.

7. Work the dough again pinching three to four times, folding over, and repeating previous steps until the dough is even and starts to be more resistant and is still slightly sticky.

8. Form a ball and put the dough in a bowl with the desired diameter of the base of the bread.

9. Do two to three folds on the dough after 90mins (folding all four corners one by one- pull the corner and fold it back in). This helps to keep the gas released by the yeast contained within the dough.

10. Form a nice ball with a clean surface, let the dough sit for about 7-8 hours (in a cold oven) or overnight.

11. In the morning turn the bowl over and let the dough fall into your other hand and place it on the baking tray.

12. Make a half inch deep cross cut on top of the dough.

13. Throw a pinch of flour on top. 

Baking

1. Bake at 475 degrees F for about 50-60min

2. Alternatively use a dutch oven for half of the baking time. Uncover after 30min and bake for another 30min.