3 cups AP flour
1 1/8 teaspoons salt
3/4 teaspoons instant yeast
approx. 1.5 cups water
whole wheat flour for dusting
Kneaded for 5 min and then covered (in baker) in refrigerator for almost 24 hours.
Removed from refrigerator, additional rise/warm-up of 2-3 hours.
Shaped into round, rose on counter covered for 1.5 hours.
Baked in baker at 450 for 20 minutes with lid, additional 30 minutes with lid off.
My baker is getting a little more weathered, with some brown spots and cracks in the glaze. This recipe was the best I've done in it yet. The lack of a decent handle is still proving the major hurdle, the shape improves with a kneaded dough.