6 cups bread flour(recommended) or all-purpose flour, plus more for work surface
* I used half whole wheat flour and half bread flour*
1/2 t. Instant or active-dry yeast
2 1/2 t. salt
2 2/3 cup cool water
1. In a large bowl, combine the flour, yeast, and salt. Add the water and stir until all the ingredients are well incorporated; the dough should be wet and sticky. Cover the bowl with plastic wrap. Let the dough rest 12-18 hours on the counter at room temperature. When the surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.
2. Lightly flour your hands and work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice and using floured fingers, tuck the dough underneath to form a ball.
3. Generously dust a cotton towel (not terry cloth) with enough flour, to prevent the dough from sticking to the towel as it rises; place dough seam side down on the towel and dust with more flour, Cover with the edges or a second cotton towel and let rise for about 2 hours until it has doubles in size.
4. after about 1 1/2 hours preheat oven to 425 degrees. Place a 6-5 quart heavy covered pot, such as a cast-iron Dutch oven, in the oven as it heats. When the dough has risen, carefully remove the pot from the oven. Remove the top towel from the dough and slide your hand under the bottom towel; flip the dough over into pot, seam side up. (I sprayed a little oil on the sides of my pot cause it has the tendency to stick sometimes). Shake pan once or twice if the dough is unevenly distributed; it will straighten out as it bakes.
5. Cover and bake for 40 minutes. uncover and continue baking for 10-15 minutes, until the crust is a deep chestnut brown. The internal temperature of the bread should be around 200 degrees. You can check this with a meat thermometer, if desired.
6. Remove the bread from the pot and let it cool completely on a wire rack before slicing.
Hope you enjoy and God Bless!
