Sullivan Street Bakery No Knead Wheat Bread

Ingredients

• 2 1/2 cups bread flour (I like Harvest King bread flour)
• 1/2 cup wheat flour
• 1/4 teaspoon instant yeast
• 3/4 tablespoon kosher salt (or 1 teaspoon table salt)
• 1 1/2 cups warm water

Directions

1. 1

   You will need a covered pot similar to a Dutch Oven; five-quart or larger made of cast iron, Pyrex, ceramic, enamel- anything that can safely go into a 450F oven.

2. 2

   Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 8-12 hours on counter top.

3. 3

   Shape & preheat: The dough will now be wet, sticky and bubbly. Oil your pot well, but do not allow any oil to be standing in the pot. With a wet spatula, dump the dough into your pot and nudge it into a ball shape. Let it nap for 2 hours. When you’ve got about a half hour left on the rise, preheat to 450°F.

4. 4

   Bake: Your dough should have doubled in size. Cover the pot. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210°F Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes.