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Active time15 minutes
Total time21 hours
Serving Size1/8 loaf
200 grams whole wheat ﬂour (about 1 ⅓ cups), plus more for ﬂouring your surface
200 grams all-purpose ﬂour (about 1 ⅓ cups)
340 grams of water (1 ¼ cups + 3 scant tablespoons)
8 grams of salt (about 1 ½ teaspoons table salt, or 2 teaspoons kosher salt)
2 grams instant yeast (about ½ teaspoon)
⅛ teaspoon lemon juice
- Place the whole wheat ﬂour, all-purpose ﬂour, salt, and yeast in a large bowl and stir to combine.
- Add the water and lemon juice into the ﬂour mixture. With your hand formed in a stiﬀ claw, rake the ﬂour and water together, until it becomes a sticky mass. Roll and press the dough mass around in the bowl to pick up any loose bits of ﬂour. This should take no more than 40 seconds.
- Cover the bowl with a cutting board or lid and let sit on the counter at room temperature (60-70°F) for 12-18 hours.
- To shape the loaf, dust one side of a dish towel generously with ﬂour and use it to line a bowl (ﬂoured side up). Flour your work surface (such as a countertop) and ﬂour the edges of the dough in the bowl. This will help the dough slide out of the bowl with minimal sticking. Tilt the bowl over your ﬂoured work surface and ease the dough mass out onto your ﬂoured countertop.
- Being gentle with the dough, reach under one side and stretch the dough out slightly, and fold it up and over itself into the center. Repeat this with each side of the dough, so a total of 4 times. Being sure to use as much ﬂour as necessary to prevent sticking, ﬂip the dough over using the sides of your hands (try not to use your ﬁngertips too much). Hold the dough in both hands with the seam side down, and gently tuck the dough together underneath itself, helping to form it into a ball with a relatively smooth top.
- Place the dough ball seam side down into the towel-lined bowl, and dust lightly with ﬂour. Cover the bowl with a large baking sheet and allow the to rise until roughly doubled in size. This should take about 2 hours. As a test, you can poke the dough with a well-ﬂoured ﬁnger. If the dent springs back immediately, your dough needs more time to rest. If the dent slowly ﬁlls back in you’re are ready to bake.
- Approximately 30 minutes before you think your dough will be ready to bake, place a Dutch oven on the middle rack of your oven, with the lid on. Preheat oven to 500°F. While the oven and Dutch oven are preheating, cut a piece of parchment paper to the size of the loaf. When ready to bake, carefully ﬂip the bowl containing the dough over the prepared piece of parchment paper and gently remove the bowl and the towel from the loaf. Be gentle and take your time, you want to minimize the loss of gasses from the dough.
- Carefully remove the (very hot) Dutch oven. Using the corners of the parchment paper, carefully place your loaf inside the vessel. Being sure to use an oven mitt, place the lid back on the Dutch oven and return to the oven, lowering the temperature to 450°F. Bake for 25 minutes. After 25 minutes, remove the lid (be careful of the steam) and bake for 15 to 25 minutes more, or to your desired darkness.
- Remove the loaf from the Dutch oven and — especially because this is a whole grain loaf — allow to cool! If you can’t wait until it is room temperature, be sure to give it as close to an hour as you can handle before cutting and consuming.
An Oldways recipe and photo, adapted from Kenji Lopez-Alt
Total Fat: 1g
Saturated Fat: 0g
Total Sugar: 0g (Added Sugar: 0g)