Prep: ~5 Hours
Cook ~35 Minutes
Yield: 1 loaf
Ingredients:
- 550 grams of bread flour
- 200 grams of whole wheat flour
- 600 grams of water at ~100 degrees F
- 15 grams of kosher salt
- ~3 grams of active yeast
Instructions:
- Combine flour and water by hand in large mixing bowl and let rest for 10 minutes.
- Add the salt and yeast to the dough. Pinch, stretch, and fold the dough for 5 minutes.
- Cover the dough and rest on a pot holder or rag for 20 minutes.
- Pinch and fold the dough for another minute before covering back up and let rest for an hour.
- Pinch and fold the dough again for a minute, then cover and rest for another 2 hours.
- sprinkle flour onto clean work surface and turn the dough out onto it.
- Sprinkle the dough with flour and fold over 2 or 3 times before forming the loaf by cupping the bottom of the dough and pulling towards yourself.
- Place the loaf into a floured bowl or benetton. Cover and rest for one more hour.
- Preheat the oven to 475 degrees with a dutch oven inside.
- Turn the dough over into the dutch oven and return to the oven, covered for 25 minutes.
- Remove the lid and bake for an additional 5 or 10 minutes to darken the crust.
