Instructions

• In your large mixing bowl, combine the all-purpose flour, whole wheat flour, instant yeast, and kosher salt. Stir to mix evenly. Gradually add the room temperature water, starting with 1 1/4 cups. Mix with a wooden spoon or spatula until all the flour is incorporated. The dough will be shaggy and sticky.
• Cover the bowl with plastic wrap or a kitchen towel. Allow the dough to rise at room temperature for 12 to 18 hours. The longer it rises, the more flavor it will develop. You’ll know it’s ready when the surface is dotted with bubbles and the dough has doubled in size.
• After the dough has risen, turn it out onto a well-floured surface. Sprinkle a bit of flour on top of the dough to prevent sticking. Using floured hands, gently shape it into a round loaf. Be careful not to deflate it too much.
• Transfer the shaped dough onto a sheet of parchment paper. Cover it with a kitchen towel and let it rest for about 30 minutes while you preheat your oven.
• About 30 minutes before you’re ready to bake, place your Dutch oven (with the lid on) into the oven and preheat it to 450°F (232°C). This step is crucial for achieving that beautiful crust.
• Once the oven is preheated, carefully remove the Dutch oven. Lift the parchment paper with the dough and place it into the pot. Replace the lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 15 to 20 minutes, or until the bread is golden brown.
• Remove the bread from the pot using the parchment paper. Let it cool on a wire rack for at least 30 minutes before slicing. This resting period allows the crumb to set properly, ensuring you get the perfect texture when you slice into it.