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1
Combine the flours, yeast, and salt in a large bowl.
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2
Add 1 5/8 cups of water and stir until blended; the dough will be shaggy and sticky.
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3
Cover the bowl tightly with plastic wrap and let rest for 12 to 18 hours at room temperature.
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4
It is ready when its surface is dotted with bubbles.
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5
Turn the dough out onto a lightly floured board, flour the top, and fold the dough over itself once or twice.
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6
Cover with plastic and let rest for 15 minutes.
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7
Using just enough flour to keep the dough from sticking to your hands, quickly shape the dough into a ball.
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8
Place a flat-weave (not terry) kitchen towel on a sheet pan and coat the towel with flour.
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9
Put the dough, seam side down, on the towel.
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10
Sprinkle generously with more flour and cover with another towel.
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11
Let rise for 2 hours, until the dough does not readily spring back when poked with a finger.
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12
At least 45 minutes before the dough is done rising, put a 6- to 8-quart covered Dutch oven (plain or enameled cast iron) in the oven and preheat the oven to 450F.
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13
When the dough has risen, remove the top towel.
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14
Slide your hand under the bottom towel and gently flip the dough into the hot Dutch oven, seam side up.
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15
Shake the Dutch oven to position the dough in the center.
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16
Cover and bake for 35 minutes.
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17
Uncover and bake for about 10 minutes more, until the top is very crusty.
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18
Let cool on a rack.
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19
To serve, cut the bread into thick slices and serve with the butter and a small pile of sel gris.
