Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Large Glass or Ceramic Bowl
- 6-8 quart heavy pot (cast iron, ceramic, Pyrex, etc.)
- Wooden Spoon
- Cotton Kitchen Towel
- Plastic Wrap
- 1 ½ cups whole-wheat flour
- 1 ½ cups all-purpose flour
- ½ teaspoon instant dry yeast
- 1 ½ cups + 2 tablespoons warm water
- 2 teaspoons kosher salt
- ¼ cup rolled oats (optional)
- Vegetable or olive oil for bowl
Whisk dry ingredients
In a large glass or ceramic bowl, whisk both types of flour, yeast, and salt together.
Stir in water
Add warm water, and using a wooden spoon, stir until blended. The dough will be shaggy and sticky.
Let dough rest
Cover with plastic wrap. Let dough rest 12 to 18 hours at warm room temperature, about 70-72 degrees.
After dough has rested the appropriate amount of time, the surface should be dotted with bubbles.
Lightly flour a work surface and place dough on it.
Sprinkle dough with a little more flour and fold it over on itself once or twice.
Cover with plastic
Cover loosely with plastic wrap and let rest about 15 minutes on your work surface.
Uncover dough and, using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.
Sprinkle with oats
Generously sprinkle dough with rolled oats.
Lightly grease your bowl with vegetable or olive oil and place dough back in bowl.
Let dough rise
Cover with a cotton towel (not terrycloth) and let rise for about 2 more hours.
When it’s ready, the dough will be more than double in size and won’t readily spring back when poked with a finger.
At least a half an hour before the dough is ready, preheat oven to 450 degrees.
Place pot in oven
Put a 6-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven while it heats.
Remove pot from oven
When dough is ready, carefully remove pot from oven.
Place dough in pot
Remove dough from bowl and carefully place in pot. If it looks messy, shake the pan once or twice. The dough will straighten out as it bakes.
Cover with lid and bake 30 minutes. Remove lid and bake another 15 to 30 minutes, until loaf is golden brown.
Cool and serve
Let cool completely on a wire rack before serving.