My No-Knead Bread

If you realize that just sitting around or in the store, flour compacts to the point, it won't measure well for you. So stir it up, get some air going, then either spoon it in your measuring cup or weigh it. Weighing ingredients is the best. So now that we've cleared up the flour story, let's look at the recipe.

3 1/4 cups or 390 grams unbleached all purpose flour (organic is best)
1 cup or 113 grams white whole wheat flour (repeating, organic is best)
2 teaspoons salt, preferably sea salt
1 teaspoon SAF yeast
1 3/4 cup or 397 grams water

I like to proof my yeast before beginning. So run your hot water, measure the amount and check the temperature. Do no exceed 115º. It should be between 100º to 110ºF. Add the water to your mixing bowl. Add the yeast. Let it blend with the water for about 5 minutes. This does two things: let's you know your yeast is working, and it allows the bread to rise a bit more.
Mix all ingredients until a sticky dough forms. Use either a stand mixer or a dough whisk. Make sure all the flour is incorporated.
Cover the bowl with plastic wrap or put it into a 6 quart lidded container. Let rest at room temperature overnight 8-18 hours.
Next day: Place in a slightly greased dutch oven pot, smooth side up. Cover with its lid and let rise for 2 hours. It'll get puffy but will not double.
Place bread pot in a cold oven. Set oven temperature to 450ºF. Bake 45-50 minutes. Remove lid. Please be so aware that this lid is freaking hot. Wear hot gloves to do this!!!
Bake another 5 -15 minutes until it is golden brown. Remove bread from oven and turn onto a cooling rack. Cool before slicing. (This is the hard part in my house. Hubster is always lurking and dying to slice this bread.)
You can subsitute more whole wheat flour up to 1/2 without changing the recipe. You can also add some shredded cheese and herbs.