16 oz. all-purpose flour
16 oz. bread flour
1 tsp. Brown sugar
2 2/3 cups warm water
1 1/2 tsp. active yeast or 1 1/4 tsp. dry yeast
2 1/2 tsp. Salt
1 lb. old dough
In the bowl of a kitchenaide mixer, combine both flours and brown sugar.
Disolve yeast in warm water. Slowly stir into flour mixture. Let rest 20 minutes covered with a clean towel.
Add salt and old dough to mixer. Knead until smooth and elastic, about 10 minutes.
Let rise 30 minutes. Pull off 1 pound of dough and freeze.
Let remaining dough continue to rise another 1 1/2 hours.
Divide into two or three equal pieces and shape loaves.
Place on parchment covered, upside down cookie sheet or peal and allow to rise 30 minutes.
Preheat oven to 475F.
Slit tops of loaves, place in oven. Reduce oven temp to 425F. Bake 2 minutes, spritz loaves with water. Bake another 5 minutes and spritz again. Alternately you can place 1 cup of water in a cast iron pan that has been preheating in the oven.
Bake 30 minutes until internal temperature of bread is 205F