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1
In a large bowl, combine the flours, yeast, and salt.
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2
Stir in the water until blended.
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3
The dough will be rough looking and a bit sticky.
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4
Place in a covered container and let rest for 12 to 18 hours at room temperature.
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5
The dough is ready when bubbles appear on the surface.
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6
Gently empty the dough out on a lightly floured board and dust the dough with flour; then, using a bowl or bench scraper, fold the dough over on itself two times.
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7
Cover with a kitchen towel and let rest for 15 minutes.
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8
Line a bowl large enough to hold the risen dough with a flour sack or linen kitchen towel.
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9
Generously coat the bowl portion of the towel with all-purpose flour or a combination of flour and cornmeal.
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10
Flour your hands and the work surface (if needed), gently shape the dough into a ball, and quickly place seam side down in the floured bowl.
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11
Cover the dough with the ends of the towel and set aside to rest for about 2 hours, or until doubled in size.
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12
Prepare a hot fire (a 2-second fire) in a campfire or wood-fired oven, cooker, or grill.
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13
Heat an empty 4-quart baking pot (cast iron, ceramic, or clay) in the hot oven or on the grill 30 minutes before baking.
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14
Remove the pot from the oven and, holding one hand under the towel, gently turn the dough out into the pot, seam side up.
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15
Any ragged edges are fine.
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16
They will become crispy and crunchy in the bake.
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17
Sprinkle with coarse sea salt.
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18
If cooking over coals, place a sheet of aluminum foil over the ridge of a Dutch oven and put the lid in place.
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19
Put 10 or so hot coals over the top of the lid and return the oven to the fire or place the legs over hot coals.
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20
Bake for 20 minutes.
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21
Remove the lid and bake for another 15 minutes or more, until the loaf is a deep golden color.
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22
Slide out of the pot and let cool on a wire rack.
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23
Let rest for 1 hour before serving.
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24
You can use only all-purpose flour if you choose, or you can adjust the flour quantity to include ground nuts or flaxseed.
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25
Add some chopped herbs, fire-roasted garlic, or citrus zest to it just before folding the dough for even more layers of flavor.
