- 1
Ingredients
- 2 1/4 2 1/4 1/4 cups unbleached all-purpose flour
- 1 1/2 1 1/2 1/2 cups whole wheat flour
- 1/4 1/4 1 cup plus 1 tablespoon seeds such as hemp, sesame, pumpkin, sunflower
- 1 3/4 1 3/4 to 95°F) warm water at (90°F to 95°F)
- 2 1/2 2 1/2 1/2 teaspoons fine sea salt
- 1/4 1/4 1/4 teaspoon instant dried yeast
Preparation
Step 1
In a large mixing bowl, combine the white flour, whole wheat flour, and 1/4 cup of the seeds. Whisk to combine. Add the water and mix by hand until barely incorporated. Cover the bowl with a clean kitchen cloth and let it rest for 20 minutes.
When the dough is
triple its original volume,
about 5 hours after mixing, it’s ready to be shaped.
Dust 1 proofing basket (or clean dry bowl) with flour. Shape the dough into a ball by tucking each of the four sides (imagine the ball is a square) underneath. Place the dough seam side down in the basket.
Place the basket in a clean plastic trash bag and tie a knot. If using a regular bowl instead of a basket, cover the bowl tightly with plastic wrap. Place in the refrigerator overnight, ideally about 12 hours before baking, but a few hours less or more works too.
At least 45 minutes prior to baking, put a rack in the
middle of the oven and put a lidded Dutch oven on the rack Preheat the oven to 475°F.
Lightly flour a board or countertop and invert the proofed loaf onto a lightly
floured countertop, keeping in mind that the top of the loaf will be the side
that was facing down while it was rising—the seam side. Use hot pads to
remove the preheated Dutch oven from the oven. Remove the lid. Carefully place
the loaf in the hot Dutch oven seam side up. It will sizzle. With a sharp knife, make a few 1/4-inch deep slashes in the top of the dough and sprinkle with the remaining seeds. Use mitts to replace the lid, then
put the Dutch oven in the oven.