Whole Wheat Artisan French Bread

Ingredients:

• 3 cups whole wheat flour
• 1 ½ cups all-purpose flour
• 2 ¼ teaspoons active dry yeast
• 2 teaspoons salt
• 1 ¾ cups lukewarm water

Instructions:

1. Mixing the Dough:
   • In a large mixing bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. Mix well.
   • Add the lukewarm water to the dry ingredients. Stir until a shaggy dough forms. The dough should be sticky but manageable. If it’s too dry, add a little more water, one tablespoon at a time. If it’s too wet, add a little more flour, also one tablespoon at a time.
   • Once the dough is mixed, cover the bowl with plastic wrap or a clean kitchen towel. Let it rest at room temperature for about 12-18 hours. During this time, the dough will rise and ferment, developing flavor.
2. Shaping the Dough:
   • After the resting period, the dough should have doubled in size and be bubbly on the surface.
   • Lightly flour a work surface and your hands. Carefully scrape the dough out of the bowl onto the floured surface.
   • Gently shape the dough into a round loaf by folding the edges towards the center, creating tension on the surface. You’re not kneading the dough, just shaping it. You can also sprinkle a bit of flour on top if it’s too sticky.
   • Place the shaped dough onto a piece of parchment paper. Cover it loosely with plastic wrap or a kitchen towel and let it rise for another 1-2 hours, or until it’s puffy and has increased in size.
3. Preheat the Dutch Oven:
   • About 30 minutes before baking, place your Dutch oven (with its lid) in the oven and preheat it to 450°F (230°C).
4. Baking the Bread:
   • Once the dough has finished its final rise and the Dutch oven is preheated, carefully remove the hot Dutch oven from the oven.
   • Using the parchment paper as a sling, lift the risen dough and place it into the preheated Dutch oven.
   • Put the lid on the Dutch oven and return it to the oven.
   • Bake covered for 30 minutes. Then, remove the lid and bake for an additional 10-15 minutes or until the bread is deep golden brown and sounds hollow when tapped on the bottom.
   • Once baked, remove the bread from the Dutch oven and let it cool on a wire rack before slicing.