1/2teaspoonactive dry yeast (optional with sourdough)
1/4 cupSubstitute sourdough starter for yeast
1 1/4 - cupswater55 - 65 degrees
Wheat brancornmeal, or additional flour for dusting
White Wheat Recipe
3cupsbread flour
1teaspoonkosher salt
1/4teaspoondried yeast (optional with sourdough)
1/4 cupSubstitute sourdough starter for yeast
1 1/3cupscool water55 - 65 degrees
Instructions
In a medium bowl, stir flours, salt, and yeast. Add the water and, using a wooden spoon or Danish dough whisk, mix until you have a wet, sticky dough, about 30 seconds. Cover the bowl with plastic wrap and let sit for 12-18 hours. The dough should be more than doubled in size.After the first rise is complete, generously dust a work surface with flour. Use a scraper or rubber spatula to remove the dough onto the floured surface. Lift the dough edges in towards the center of the bottom of the dough. Nudge and tuck in the edges of the dough to make a round.Place the dough round on a dusted tea towel with flour, cornmeal or wheat bran. Fold the ends of the towel over the dough and allow to rise 1 to 2 hours. Doubling in size check with a gentle poke of your finger, it should hold the impression. If it springs back let it rise another 15 minutes and check.Preheat your oven to 475-degree. Half an hour before the second rise is finished place a 4 1/2 quart dutch oven on the center rack. I recommend using cast iron, it will give you the coveted crust you desire.Be very careful removing the pan from the oven, remove the cover. Unfold the tea towel with the dough quickly, and gently invert it into the pot. Cover the pot and bake in the oven for 30 minutes.Remove the lid and continue baking for an additional 20-30 minutes or until internal temperature reaches 200 degrees, and the bread is a chestnut color. Use a spatula carefully removing the bread from the pot. Place on a rack for cooling, you will hear cracking sounds coming from the bread. This is the telltale sign of a perfect crust. Enjoy!
Keyword french bread, italian bread, no-knead bread, sourdough bread