You will need: Fireclay stones
Working hours: 25 minutes
Baking time: ca. 60 minutes

Preheating: approx. 30 minutes
Top heat: approx. 300-350°C
Fireclay brick: approx. 160-180°C

In the BOBBY:
Preheating: approx. 10-15 minutes
Top heat: approx. 280-300°C
Fireclay brick: approx. 140-160°C

Ingredients (for 2 loaves of bread)

The day before:
For the poolish:

• 400 ml water (ice cold)
• 400 g wholemeal wheat flour
• 0.1 g yeast (room temperature)
  
  

For the brew:

• 75 g wholemeal wheat flour
• 150 g water (100°C)
  
  
  

On baking day:
For the main dough:

• 350 ml water (ice cold)
• Poolish 
• Brew 
• 725 g wholemeal wheat flour
• 24 g salt
• 12 g yeast

In addition:

• some cooking oil for the dough pan
• Wholemeal wheat flour for the work surface and the proofing baskets

The day before:
For the poolish:
Pour the water into a large bowl. (The pre-dough rises very quickly!)
Dissolve the yeast in it. Stir in the flour until the ingredients are well combined.
Cover the bowl and leave to stand at room temperature for 12-16 hours. 

For the brew:
Put the flour in a bowl and scald with boiling water.
Mix everything well, leave to cool slightly and cover and leave to cool in the fridge.

On baking day:
For the main dough:
Place the water, poolish, stock (straight from the fridge) and flour in the mixing bowl of the food processor and mix briefly. Cover and leave to rest for approx. 30 minutes.

Then add the yeast and salt and knead for approx. 10 minutes until the dough comes away from the sides of the bowl.

Place the dough in an oiled dough pan, cover and leave to rise at room temperature for 2 hours.

Tip onto the floured work surface, divide in half and shape into round loaves. Place these in two dusted proofing baskets with the ends facing down.
Cover and leave to rise for a further 60 minutes at room temperature.

During this time, heat the Merklinger to approx. 300-350°C (BOBBY: approx. 280-300°C).

Carefully tip the loaves one after the other onto the floured slide, bake for approx. 45-50 minutes.

After about 10 minutes, you can turn them 180°C (on their own axis). This gives them an even browning.

Now keep the top heat on until the loaves have a nice color all around. (If necessary, add some more wood).

Bake the wholemeal wheat breads when the heat drops, remove from the oven and leave to cool on a wire rack.