The no kneading continues

I’ve made this a few times now and I’m making a couple of amendments to the recipe…
Crusty Bread
  • 2 cups whole wheat flour
  • 1 cups unbleached all purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon yeast
  • 1 1/2 cups water
  • 1 c sourdough starter (optional, but worth it)
  1. In a large mixing bowl, whisk together flour, salt and yeast.
  2. Add water and starter, mix until a shaggy mixture forms.
  3. Cover bowl with plastic wrap and set aside for 12 – 18 hours (18 is preferable).
  4. Preheat oven to 450 degrees.
  5. Pour dough onto a heavily floured surface and shape into a ball, cover with plastic wrap and let relax for about 30 minutes.  
  6. When the oven has reached 450 degrees place a cast iron pot with a lid (foil or a sheet pan work just fine) in the oven and heat the pot for 30 minutes.  
  7. Remove hot pot from the oven and drop in the dough. 
  8. Cover and return to oven for 30 minutes. 
  9. After about 20 minutes remove the lid and bake an additional 10-15 minutes. 
  10. Remove bread from oven and place on a cooling rack to cool.

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