3 cups of Organic Integral Whole Wheat Bread Flour
1 ¾ cup Water
¼ teaspoon Instant yeast
1 ¼ Salt
Cornmeal or wheat bran, as needed
In a large bowl combine flour, yeast and salt. Add the water, and stir until blended; dough will be and should be shaggy and sticky. If it’s not, don’t be afraid to add water if it’s to dry or to add a little bit of flour if it looks like a soup. Cover bowl with plastic wrap. Let the dough rest at least 12 hours at warm room temperature, between 18-23 C°.
Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 1 hours. When it is ready, the dough will not readily spring back when poked with a finger.
At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 5l heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under the towel and turn the dough over into your pot, seam side up; it may look like a mess, but that is okay. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Sprinkle water and cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.