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1
Combine the bread flour, whole-wheat flour, yeast and salt in a large bowl.
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2
Add 11/2 cups lukewarm water (about 100 degrees F) and mix with your hands or a spoon until the dough comes together (it will be wet and sticky).
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3
Cover the dough tightly with plastic wrap.
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4
If you have extra time, refrigerate 12 to 24 hours; this is not necessary but will improve the flavor of the bread.
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5
Let the dough rise, covered, at room temperature for about 18 hours; this rise is necessary whether you refrigerate the dough first or not.
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6
The surface will be bubbly after rising.
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7
Generously dust a work surface with all-purpose flour.
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8
Turn the dough out onto the flour, then sprinkle flour on top.
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9
Fold the top and bottom of the dough into the center, then fold in the sides to make a free-form square.
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10
Use a dough scraper or a spatula to turn the dough over, then tuck the corners under to form a ball.
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11
Line a baking sheet with parchment paper and generously dust with flour.
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12
Transfer the dough to the baking sheet, seam-side down, and sprinkle with more flour.
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13
Cover with a cotton kitchen towel (do not use terry cloth) and let rise at room temperature until doubled in size, 2 to 3 hours.
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14
Position a rack in the bottom of the oven and place a 2- or 4-quart cast-iron or enameled Dutch oven (without the lid) on the rack.
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15
Preheat the oven to 450 degrees F for at least 30 minutes.
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16
When the dough has doubled, carefully transfer the hot pot to a heatproof surface.
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17
Uncover the dough, lift up the parchment and quickly invert the dough into the pot (shake the pot to center the dough, if necessary).
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18
Cover with the lid and bake 30 minutes, then uncover and bake until brown and crusty, 15 to 30 more minutes.
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19
Turn out onto a rack to cool.
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20
Photograph by Con Poulos
