No Knead Dutch Oven Bread

This bread is a household essential for us ever since the stay-at-home order started in MA. I went down the yeast rabbit hole early on and for my family, nothing beats a loaf of crusty & warm fresh baked bread. I especially love that this recipe combines wheat and white flour, for a beautiful taupe color. We use this loaf for paninis, breakfast sandwiches, toast & so much more! Adapted from a recipe by Sarah Waldman.

• 2 Cups Red Mill 100% Stone Ground Whole Wheat Flour
• 2 Cups King Arthur All Purpose Flour
• 2 teaspoons coarse sea salt
• 1 cup filtered warm water (warmed in tea kettle until it just begins to make noise) + 1 cup cold filtered water mixed
• 3/4 Teaspoon Bellarise instant yeast

Grab a mixing bowl and combine both flours, salt and yeast.

Mix in water with a wooden spoon until fully incorporated.

Cover the bowl (with plastic wrap or parchment paper held on with a rubber band).

Leave on counter to rest (at least 12 hours, up to 18 hours)

Preheat oven to 475 with the dutch oven inside (cover off!)

• Flour work surface + your hands and shape dough into a nice boule 
• When the oven has come to temp, have another grown-up hold the dutch oven in place with a pot holder, so it doesn't slide out of the oven and hurt someone! 
• Drop the dough ball gently into the dutch oven.
• Put the lid on Dutch Oven.
• Close oven.
• Set timer for 30 minutes.
• Remove lid and cook the bread another 10 minutes.
• Take out of oven and let rest on a trivet briefly.
• Pull bread out of dutch oven using a wooden spoon.
• Serve immediately with butter.