some balsamic in
the dough makes it easier
to work with & shape
1 c wheat chef, 1/4 c cut up basil, 1 t sea salt, 1 T olive oil, 2.5 c white whole wheat flour, 1 t balsamic vinegar, 1 1/4 c water
stir, rest 1 hour; fold, rest 1 hour; fold, rest 3 hours; fold, rest 6 hours; fold, rest 12 hours; gently place in parchment-lined dutch oven, rest 2.5 hours; slash top, top with more olive oil & sea salt; place in cold oven set to 500 F, 30 minutes covered; 15 minutes uncovered; 10 minutes on oven rack; 10 minutes oven off; rests: covered, room temperature; folds: 8x
haikuveg 