BA's Best Bread

Name: BA's Best Bread
Yield: Makes 1 large boule
Ingredients: ⅛ teaspoon active dry yeast; 117 grams (¾ cup plus 2 tablespoons) whole wheat flour; 75 grams (⅔ cup) rye flour; 42 grams (6 tablespoons) all-purpose flour, preferably high protein (around 11%; such as King Arthur); 103 grams (¾ cup) whole wheat flour; 412 grams (3 cups plus 1 tablespoon) all-purpose flour, preferably high protein (around 11%; such as King Arthur), plus more for dusting; 17 grams (2 tablespoons Diamond Crystal) kosher salt; Rice flour or a 50/50 mix of all-purpose flour and cornstarch (for dusting)

By Claire SaffitzPhotography by Michael Graydon Nikole Herriott

January 19, 2016

Photo by Michael Graydon and Nikole Herriott

This bread has a nutty flavor and intense chew; it makes toast that’s a wholesome meal unto itself. To ensure you have fresh bread on time, count back three nights from the day you want to bake. If you want bread on Saturday, start Wednesday night. Bake it anytime Saturday. This is part of BA's Best, a collection of our essential recipes.

Recipe notes

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