- 20 MIN
- 1 H
- 45 MIN
- 12 H
- Makes 1 loaf, about 1 2/3 lb (750 g)
Crusty White Bread
- 3 ½ cups (525 g) unbleached all-purpose flour
- 1 ½ tsp salt
- ½ tsp instant dry yeast
- 1 ¾ cups (430 ml) cold water
- 1/3 cup (50 g) whole wheat flour
- In a large pot, combine the flour, salt and yeast. Add the water. With a fork, stir until the flour is completely moistened, but not necessarily smooth. Cover and let rise at room temperature for 8 to 12 hours, or overnight.
- In a large bowl, place the whole wheat flour. Set aside.
- With your hands, directly in the pot, fold the risen dough onto itself, about 6 times, or until it is smooth.
- Transfer the dough into the bowl with the whole wheat flour and turn to coat the entire surface of the dough. Cover and let rise for 45 minutes at room temperature or until it has doubled in volume.
- Meanwhile, with the rack in the middle position, preheat the oven to 450°F (225°C). Place a 12-cup (3 litre) Dutch oven or ovenproof pot with its lid (not glass) in the oven, and heat for about 30 minutes.
- Remove the pot’s lid. Drop the floured bread dough in the centre of the hot pot. Cover and bake for 30 minutes. Remove the lid and continue baking for 30 minutes.
- Let the bread cool on a wire rack or in the pot. Remove any excess flour.
This recipe was inspired by the bread recipe created by Jim Lahey and presented by food writer Mark Bittman in the New York Times.