If using fresh-milled flour, grind your wheat-berries on the bread (or fine) setting.
Using a food scale, scoop hard-white flour and the khorasan flour into a mixing bowl. Measure each one in the amount of grams by hitting the “tare” button.
Combine the yeast into the warm water. Stir and allow to sit for a minute.
Sprinkle the lecithin salt on top of the flour.
Combine the room temperature water, honey and olive oil together. Stir together.
Add the yeast to the bowl. Next, add the honey/olive oil mixture.
Stir altogether until thoroughly combined. Place your mixing bowl onto your stand-up mixer's base.
Attach the dough hook and start kneading on the #4 setting. Gradually increase as needed. Knead for 8010 minutes.
Cover the bowl with a towel and allow to rise until it reaches double in size.
Now, divide the dough evenly into six pieces. Roll into the shape of a small loaf of bread.
Place them either on a parchment lined baking sheet or using a cloche, stack each roll in between the cloth.See below for diagram. Cover with a towel and allow to rise.
Once risen, place the rolls on either a baking sheet or use a baguette pan.
Place in the oven and bake at 375° for 18-20 minutes. My oven is a convection oven and 18 minutes is the perfect time. Allow to cool and make your sandwich.
