Wheat-Forward Dutch Oven Bread

A no-knead loaf with a crackly crust, open airy crumb, and the warm nutty flavor of whole wheat. The long cold ferment does most of the work — about 20 minutes of hands-on time spread over two days.

Yield: 1 loaf (~870 g) Active time: 20 minutes Total time: 14–18 hours (mostly hands-off)

Ingredients

• 250 g bread flour
• 250 g whole wheat flour
• 375 ml water, lukewarm (about 35°C / 95°F)
• 30 g honey (about 1½ tbsp)
• 10 g (2 tsp) fine sea salt
• 4 g (1¼ tsp) active dry yeast

Equipment

• 4-quart cast iron Dutch oven with lid
• Large mixing bowl
• Bench scraper or spatula
• Parchment paper
• Kitchen scale

Method

Day 1 — Mix and bulk ferment (about 10 minutes active)

1. In a small bowl, whisk the honey and yeast into the lukewarm water. Let sit 5 minutes until foamy on top.
2. In a large bowl, whisk together the bread flour, whole wheat flour, and salt.
3. Pour the yeast mixture into the flour. Using a spatula or your hand, mix until no dry flour remains and a shaggy, sticky dough forms. Don't knead.
4. Cover the bowl with plastic wrap or a damp towel. Let rest at room temperature for 30 minutes.
5. First stretch-and-fold: With wet hands, grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl a quarter turn and repeat. Do this 4 times total (once per "side"). Cover.
6. Wait 30 minutes, then repeat the stretch-and-fold. Cover.
7. Wait 30 minutes, then do a third and final stretch-and-fold. The dough should feel smoother and noticeably more elastic.
8. Cover the bowl tightly and refrigerate for 12–16 hours (overnight).

Day 2 — Shape, proof, and bake (about 10 minutes active + 2 hours)

1. Remove the dough from the fridge. It should be roughly doubled, bubbly, and jiggly.
2. Lightly flour your counter. Turn the dough out — it will deflate; that's fine.
3. Shape: Fold the four sides into the center like an envelope, then flip seam-side down. Cup your hands around the dough and drag it across the counter in small circles to build tension on the surface. You're aiming for a taut, round ball.
4. Place the shaped dough seam-side down on a square of parchment paper. Dust the top lightly with flour.
5. Cover loosely with a towel and let proof at room temperature for 1.5 to 2 hours, until the dough has visibly puffed and springs back slowly when poked.
6. About 45 minutes before baking, place the empty Dutch oven (with lid on) in the cold oven and preheat to 260°C (500°F).
7. When the dough is ready, carefully remove the hot Dutch oven. Using the parchment as a sling, lower the dough into the pot.
8. Score the top with a sharp knife or razor — a single deep slash across the top, or a cross pattern, about 1 cm deep.
9. Cover with the lid and bake at 260°C (500°F) for 20 minutes.
10. Remove the lid, reduce heat to 230°C (450°F), and bake 20–25 minutes more, until the crust is deep golden brown.
11. Lift the loaf out using the parchment and cool on a wire rack for at least 1 hour before slicing. Cutting too early gives a gummy crumb.

Notes

The dough should sound hollow when tapped on the bottom. Internal temperature should be 96–99°C (205–210°F) if you want to check with a thermometer.

Stored in a paper bag or wrapped in a clean towel, this keeps for 2–3 days at room temperature. For longer storage, slice and freeze.