I have a shelf full of bread cookbooks and a bulging folder of clipped recipes. Recently I’ve been happy with this Country Wheat Boule from Kathleen Weber’s Della Fattoria Bread.

It’s made with a biga starter that can be made in bulk and then used over time (I’ve used some for up to a couple of weeks later).

There are many possible variations to the basic recipe. This one is just whole wheat with added walnuts. I’ve tried with seven-grain cereal, rosemary, cracked wheat, and other ingredients.

Many breads like this are baked in a hot, covered Dutch oven to retain the moisture and create a nice crust. I’ve found success with the clay pot baker that’s hiding in the cupboard above the fridge for years. Heat the pot with the oven, add the loaf, cover and bake about 30 minutes covered, then another 20-30 minutes uncovered until the internal bread temperature is 190-200 degrees.

Today’s result: