- 3 cups all-purpose flour
- 3 cups whole-wheat flour
- 1½ Tbsp kosher salt
- 3 cups warm water
- 1½ Tbsp yeast
- 2 Tbsp honey
Prep and Cook
Combine the flours and salt and set aside.
Combine the warm (almost hot, but not too hot to touch) water, yeast and honey, and allow to rest until the yeast is foamy, about 5 minutes.
Add the wet ingredients to the dry and stir with the end of a wooden spoon. Cover with a tea towel or plastic wrap and allow the dough to sit at room temperature for 2 to 3 hours. Transfer to the fridge and leave for an additional 3 hours or up to two days.
When you’re ready to make the bread, preheat the oven to 425°F. Place a parchment-lined uncovered Dutch oven (or baking sheet) inside the oven while it heats, and leave the pot in there for an additional 30 minutes.
While the pot is heating, remove half of the dough from the fridge and place it on a flour-dusted work surface. Shape it into a ball, adding more flour as needed. Make a deep “x” in the top of the dough with a serrated knife. Allow the dough to rest for 30 minutes.
Open the oven and place the ball of dough in the hot pot. Cover with a lid and bake for 30 minutes. Remove the lid and bake for an additional 25 minutes.