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Makes two round loaves
15 minutes preparation time
45 minutes baking time, plus at least 2 hours for rising
1 tablespoon plus 2 teaspoons yeast
3 cups warm water
1 tablespoon plus 2 teaspoons salt
2 cups whole wheat flour
4 1/2 cups unbleached all-purpose flour
Mix the yeast, water, and salt together in a large bowl. Stir with a large wooden spoon until the yeast and salt are completely mixed in. Add the flours and mix with a wooden spoon until the flour is fully incorporated. The dough will be shaggy and sticky. Cover the bowl with a dish towel and let it sit for at least two hours to rise.
After the dough has risen, arrange the racks in the oven so that a Dutch oven fits on the middle shelf. Place the Dutch oven on the middle rack and heat the oven to 450 degrees.
To bake one loaf, cut the dough in half and transfer half to a small bowl. Cover the bowl with plastic wrap and store it in the refrigerator for another day. It will last for about a week in the refrigerator.
Sprinkle flour over the remaining dough and turn it out onto a floured board. Roughly shape it into a ball by folding any uneven edges under the ball, and let it rest until the oven has preheated.
When the oven has reached 450 degrees, remove the Dutch oven. Carefully place the dough into the Dutch oven with the uneven folds facing up (these will open up as the bread cooks to give the bread a wonderful texture) and put the lid back on the pot. Place it in the oven and cook for 30 minutes. Remove the lid and let it cook until the top is a deep golden brown, about 15 minutes.
Remove the pot from the oven and carefully take the bread out of the pot. Let it cool on a baking rack until you are ready to serve it.
When you are ready to bake the second loaf, remove it from the refrigerator and let it sit at room temperature while the oven preheats. Continue baking according to the instructions above.