Ingredients
- 2-1/4 cups bread flour, plus more for surface and hands
- 3/4 cup whole wheat flour
- 1-1/4 teaspoon salt
- 1/2 teaspoon active dry yeast
- 1-1/2 cups cool water 55-65 degrees
Preparation
Step 1
Stir together flours, salt and yeast in a medium bowl. Add water, and mix well using a wooden spoon or your hand until dough is wet and sticky. Cover with plastic wrap, let stand at room temperature until dough doubles in volume and the surface is dotted with bubbles, 12-18 hours.
Transfer dough to a floured surface using a rubber spatula or a bowl scraper to scrape dough from bowl. Fold dough using lightly floured hands, lifting edges toward the center. Shape dough into a loose round.
Generously dust a clean kitchen towel with cornmeal or flour. Gently place dough on towel, seam side down. Dust the top lightly with cornmeal or flour. Loosely fold ends of towel over dough to cover. Let stand in a warm place until almost doubled in volume 1-2 hours. It should not spring back when pressed.
After dough has risen for 30 minutes preheat oven to 475 degrees with rack in lower third of oven. Heat the cover of a 3-1/2 quart dutch oven. Place dough in lid and bake until done.