Also, don’t be like me and go into carb overload and eat the whole thing immediately upon removing it from the oven with some old Piave (delicious cheese) you found in the fridge. Or do, it’s up to you.
Adapted from Dinner with Julie and a ton of other places.
1 1/2 cups each, all purpose flour and whole wheat flour
1 – 2 Tbsp milled flax seed (optional)
1 tsp salt
3/8 tsp active dry yeast (or 1/4 tsp instant yeast)
1. Mix all of the above together in a large bowl (I use a whisk). Add 1 1/2 cups plus 2 tbsp of water. Stir until everything is wet. Cover with a plate.
2. Let sit on counter (at room temp) for 18 – 24 hours. It is done when the surface is nice and bubbly, but anywhere in that six hour period should be fine, go with what is convenient.
3. Generously dust your counter with flour and dump the dough on there. Dust with more flour. Turn the dough in on itself a couple of times to make a nice looking seal on the top.
4. Generously flour a dishtowel (not terrycloth), then place dough on it seam side down. Cover the bottom of the dough with more flour then wrap the tea towel around it and let sit for another 1-2 hours.
5. Heat the oven to 450, heating a pot/dutch oven/oven-proof dish with a lid in it. Remove dish from oven, flip the dough into it, cover with lid and bake for 30 min. Remove lid and bake for another 10 min or so until browned.
Update: I found a new version of this in Spilling the Beans by Julie Van Rosendaal & Sue Duncan wherein you puree 1 cup rinsed and drained white kidney beans and then stir them into the dough with the water. It tastes the same, the texture is the same, but you greatly increase the fiber and protein content of the bread: Yay!