Bread

Ingredients:

300 g bread flour
200 g whole-wheat flour
11 g kosher salt
1.5 g active dry yeast (⅜ tsp or a ¼ tsp one and a half times)
400 g water (20° - 25° C)

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1. In a large bowl (2.5qt), whisk together flours, salt, and yeast.

2. Add water and mix all ingredients with a large spoon until combined.

3. Cover with plastic wrap or tight fitting lid and let sit for 12-14 hours at room temperature.

4. After 12-14 hours, turn out dough onto a floured surface and lightly stretch into a large square without tearing the dough. Fold dough on top of itself into thirds. Rotate 90 degrees and repeat folding into thirds with the remaining sides. Flip dough and return to bowl. Cover and let rest for 20 mintues.

5. Flour a banneton proofing basket, cloth lined optional.

6. Remove dough from bowl onto a well floured surface or large cutting board and shape into a tight ball. Place seam side down into proofing basket. Cover with a clean dish towel and set aside in a warm draft-free place.

7. Allow dough to rise for 2 or more hours until the dough has more than doubled in size.

8. 1 hour after letting the bread start its proof, place a covered 3.5qt cast iron pot (or larger) into a cold oven. Preheat oven to 246° C (475° F). When the oven has reached temperature, start a 30 minute timer, this will let you know when the pot is ready.

9. When the dough is ready and the cast iron pot is thoroughly preheated, remove pot from oven, turn out dough from proofing basket into cast iron pot, the bottom of the bread will be facing up, cover with lid and return to oven.

10. After bread has baked for 30 minutes covered, remove lid and continue to bake for 15 minutes.

11. Check color of crust to make sure it is nicely browned before removing. If crust is not finished, bake up to an additional 15 minutes, checking every 5 minutes. Bread is done when it reaches an internal temperature of 99° C (210° F).

12. Remove bread from cast iron pot, and let cool completely on a wire rack for a minimum of 1 hour before cutting.

Notes:
This version makes a 40% whole-wheat boule