Ingredients

• 8 oz Organic 6 Grain Cereal (1 ¼ cups, 227 g)
• 8 fl oz Cold Water (1 cup, 240 mL)

• 10 fl oz Water (1 ¼ cups, 300 mL)
• 1 tsp Active Dry Yeast (3 g)
• 6 ½ oz 50/50 Starter (⅔ cup, 185 g)
• 8 oz Organic Unbleached White All-Purpose Flour (1 ⅔ cup, 227 g)
• 8 oz Organic Whole Wheat Flour (1 ½ cups, 227 g)
• 1 Tbsp Sea Salt or 4 tsp Kosher Salt (12 g)

Instructions

1. Combine cereal and water in a non-reactive bowl; cover and refrigerate overnight, 8–12 hours.
2. Place warm water in a large mixing bowl. Sprinkle yeast over the mixture and let sit for 5 minutes while the yeast activates. Add starter and mix to dissolve then add soaker and flours and mix until a rough and shaggy dough forms, about 4 minutes (low speed if using an electric mixer). Cover with a towel and let rest for 15 minutes.
3. Add salt and mix until a slightly soft and elastic dough (which easily pulls away from the sides of the bowl) forms, 6–10 minutes by hand or about 2–4 minutes on medium speed with an electric mixer. To ensure proper gluten development, tear off a small piece of dough and stretch it as thin as possible; if a thin, transparent “window” is visible without any tearing, the dough is ready to proof.
4. Transfer dough to a large lightly oiled bowl, turning dough to coat all sides in oil. Cover with plastic and let rise in a warm place until puffy, about 30 minutes. Punch down the center of the dough and fold all four sides into the center. Flip dough upside down, cover, and let rise again, another 30 minutes. The dough has properly proofed when a light push with a finger leaves an indentation that does not spring back.
5. Remove proofed dough from the bowl and place on a floured work surface. Gently stretch into a 10-inch rectangle. Fold the top of the dough to the bottom and lightly seal with the heel of the hand. Rotate the dough 90° then fold the top of the dough to the bottom and lightly seal with the heel of the hand. Cup both hands around the dough and pull towards the body until the seam of the dough is on the bottom. Cover and let rest 15–20 minutes.
6. Uncover the dough divide into 3 oz pieces, keeping pieces covered while when not in use. Lightly flatten each piece with your fingertips. Fold the edges of the dough into the center, pinching to seal. Cup the dough in your hand and apply light pressure to tighten.
7. Meanwhile, preheat an oven to 450°F. Place a baking tray on the lowest rack of the oven and place a baking stone (if using) on the center rack. Make sure the oven (and baking stone) preheat for at least 30 minutes.
8. When the dough is ready to bake, gently score the top of each roll with a single slash down the center using a lame, razor blade, or very sharp knife.
9. Place the baking sheet on the preheated baking stone and pour 1 cup of water into the baking pan on the bottom rack. Quickly close the oven door and let bake at 450°F until browned on top, about 15 minutes. To ensure doneness, gently remove a roll from the pan and tap the bottom of the roll—a hollow sound should be audible. Using a probe thermometer, test for a final interior temperature of 200–210°F.
10. Let cool at least 20 minutes before serving.