Elis Bread

• 4 cups all-purpose flour
• 2 cups rye flour
• 1 1/2 teaspoons malt syrup, or 1 teaspoon packed brown sugar
• 1/4 teaspoon salt
• 1 1/2 cups warm (104 to 110F) water
• 4 cups all-purpose flour
• 1 1/2 cups water
• 2 tablespoons salt

1. Prepare the starter: In a bowl, combine 2 cups of the all-purpose flour with the rye flour, malt syrup or brown sugar, salt, and 1 cup of the warm water.
2. Mix well.
3. Cover with plastic wrap, and set aside in a warm place for 24 hours.
4. Discard half of the day-old starter.
5. Place the remaining starter in a large bowl and add the remaining 2 cups of all-purpose flour and the remaining 1/2 cup of warm water.
6. Knead to combine.
7. Cover with plastic wrap and set aside in a warm place for 24 hours more.
8. This makes the chef.
9. Prepare the bread: In a large bowl, combine the all-purpose flour, water, and salt.
10. Add half of the chef and mix (see Note).
11. If using a mixer with a dough hook, beat for 8 minutes on low speed to combine well.
12. If using your hands, knead for 10 minutes.
13. Cover the dough with plastic wrap and set aside to rise in a warm place until it doubles in size, 8 hours.
14. Preheat the oven to 500F.
15. Cut the dough into 12 equal pieces.
16. Flatten (dont punch) each piece of dough into a long stick about 12 inches long.
17. Place 6 of the sticks on each of 2 baking sheets and dust lightly with all-purpose flour.
18. Using a sharp knife, cut 4 diagonal slashes on each stick
19. Place the loaves in the hot oven.
20. Using a plant mister, spray the inside of the oven every 5 minutes, and bake until the loaves are golden brown, 10 to 15 minutes.
21. Eat these ficelles while they are still warm.

allpurpose, rye flour, malt syrup, salt, warm, allpurpose, water, salt

Taken from www.cookstr.com/recipes/elirsquos-bread (may not work)