Whole-Grain Crusty Bread

1. 1
   mix · ~2 min

   Mix the dry ingredients.

   1.In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, salt, and yeast until evenly combined.

   2.Pour in the lukewarm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms with no dry flour pockets.
2. 2
   rest · ~720 min

   Let the dough rise overnight.

   Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it rest at room temperature for 12 to 18 hours. The dough will double in size and the surface will be dotted with bubbles.

   TIPA cooler room needs closer to 18 hours; a warmer one may be ready in 12. Look for a bubbly, puffed surface.
3. 3
   prep · ~3 min

   Shape the dough.

   1.Generously flour a work surface and your hands. Scrape the dough out of the bowl onto the floured surface.

   2.Gently fold the edges of the dough inward a few times to form a loose ball. Do not punch it down or overwork it.

   3.Place the dough seam-side down on a sheet of parchment paper. Dust the top lightly with flour and cover loosely with plastic wrap.

   TIPHandle the dough lightly. You want to keep those air bubbles intact for an open crumb.
4. 4
   rest · ~30 min

   Rest the dough while the oven preheats.

   Let the shaped dough rest for 30 minutes. Meanwhile, place your Dutch oven with its lid inside the cold oven. Preheat the oven to 450°F. Let the pot heat for at least 30 minutes after the oven reaches temperature.

   TIPA properly preheated pot is essential for that deep, crackling crust.
5. 5
   bake · ~30 min

   Bake the bread covered.

   1.Carefully remove the scorching hot Dutch oven from the oven. Uncover.

   2.Using the parchment paper as a sling, lift the dough and lower it into the hot pot. Cover immediately with the lid.

   3.Bake covered for 30 minutes. The steam trapped inside creates the crust.

   TIPWear heavy oven mitts and work quickly when handling the hot pot.
6. 6
   bake · ~18 min

   Bake uncovered to finish.

   Remove the lid and continue baking for 15 to 20 minutes, until the loaf is a deep golden-brown and sounds hollow when tapped on the bottom.

7. 7
   rest · ~60 min

   Cool completely before slicing.

   Lift the bread out by the parchment and transfer to a wire rack. Let it cool for at least 1 hour before slicing. Cutting too soon makes the crumb gummy.

   TIPPatience pays off — the interior finishes setting as it cools.

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