Harvest Breads

Dutch Oven Bread

Makes 1 (12-inch) loaf

3 cups bread flour*
1 cup white whole wheat flour*
1 tablespoon kosher salt
2¼ teaspoons rapid-rise instant yeast
1¾ cups plus 2 tablespoons warm water, (105° to 110°)

1. In a large bowl, place bread flour, white whole wheat flour, salt, and yeast; add 1¾ cups plus 2 tablespoons warm water, and mix by hand until mixture is fully incorporated and forms a sticky dough. (Alternatively, place all dry ingredients in the bowl of a stand mixer, add water, and beat with the paddle attachment until a sticky dough forms, about 30 seconds).

2. Cover and let rise in a warm, draft-free place (75°) for 2 hours. Refrigerate for at least 2 hours, preferably overnight, or up to 7 days.

3. Turn out dough onto a lightly floured surface. Lightly press dough just to level and even it out. Starting on the left side and working clockwise, fold edges of dough toward the center, pressing lightly, being careful not to create any air pockets.

4. Turn dough ball over, and, using both hands, cup dough and pull it toward you (avoid re-flouring work surface, even if dough sticks slightly). Rotate dough 180° and repeat process 7 to 8 times, until you have a smooth, tight, sealed 10-inch oval. Applying even pressure, taper ends to yield a final length of 12 inches.

Lightly dust a piece of parchment