Crusty White Bread (New and Improved Version)

Step 1

In a large cast iron Dutch oven or in a pot, combine the flour, salt and yeast. Add the water. With a fork, stir until the flour is completely moistened, but the dough is not entirely smooth. Cover and let sit for 8 to 12 hours, or overnight, at room temperature.

Step 2

Place the whole wheat flour in a large bowl or directly on a work surface. Set aside.

Step 3

With your hands, directly in the pot, deflate the dough by folding it in on itself about 6 times or until smooth.

Step 4

Coat the dough well in the whole wheat flour.

Step 5

Clean out the pot and line with parchment paper

Step 6

Place the well-coated dough at the centre of the pot. Cover and let rise for 45 minutes at room temperature or until doubled in volume.

Step 7

With the rack in the middle position, preheat the oven to 450°F (230°C).

Step 8

Bake for 30 minutes. Remove the lid and bake for another 30 minutes.

Step 9

Let the bread cool in the pot. Transfer to a wire rack and let cool completely. Remove any excess flour.