2/3 tsp. instant yeast
1 cup warm water
2 1/8 cups All-purpose flour
1 ½ tsp. salt
In the bowl of a stand mixer combine yeast and warm water. Whisk together and let sit for 10-15 minutes.
Add the flour and salt, knead for 15 minutes with the dough hook attachment, it should be smooth and satiny.
Form the dough into a ball and place in a lightly greased bowl. Cover with plastic wrap and let rise for 1 hour in a warm place. It should double in size.
Turn dough out onto a lightly floured surface and divide in two equal pieces. Form each piece of dough into a ball and then slowly roll into an elongated oval.
Cover with greased plastic wrap and let rise for 30 minutes.
When ready, discard the plastic wrap and continue to roll the dough until you have a long rope measuring about 35”.
Lightly grease and flour the cavities of the Emile Henry Epi Wheat Stalk Bread Baker, or you can sprinkle with semolina flour.
Starting from one end, thread the rope of dough through the cavity. It will look like a squiggle.
Put the lid on and let rise for 45 minutes.
Preheat the oven to 475F.
Place the baker in the oven and bake for 30 minutes. Remove from the oven, and let the bread cool for a few minutes in the mold, then remove and cool completely on a wire rack.