Ingredients

About 100g whole wheat flour
About 325g all purpose flour (vary the proportions of the flours as you like.. this is the mix I’ve tried so far. Total of 425g flour)
2 tsp fine sea salt
1/2 tsp traditional yeast
1.5 cups warm water

Method

Sometime between noon and 8pm…

Measure the flours, salt, and yeast into a large mixing bowl. Whisk together until well combined.
Make a hole in the dry ingredients and pour in the warm water.
Mix with a wooden spoon until combined into a shaggy ball of dough with most of the flour incorporated (this should be pretty quick and easy)
Cover with plastic wrap and let sit on the counter

Carry on with your day, have a good sleep. The next morning (ideally 12-18 hours later, but 10 is enough)…

Generously sprinkle flour on the counter
Use a spatula to carefully nudge the dough out of the bowl and onto the floured counter, smoother side down
Go around the ball and fold the edges in to the middle until you’ve made a nicely shaped ball of dough
Flip the dough ball onto a piece of parchment paper, dust lightly with flour, and lay the dry side of your plastic wrap over it loosely
Set a timer for 20-30 minutes… meanwhile… Put a large cast iron Dutch oven with a lid into the oven and heat to 450F
When the timer goes off… remove the plastic wrap from the dough ball, take the Dutch oven out of the oven, close the door, and use oven mitts to grab the edges of the parchment paper with the dough ball on it to gently place it inside the Dutch oven. If my parchment paper seems too big, at this point I will cut the corners off with kitchen shears. Put the lid on and pop the Dutch oven back into the hot oven.
Bake 30 mins with the lid on then remove the lid and bake another 10 minutes for a not-overly-crispy crust
Let cool on a wire rack at least 30 minutes before slicing and eating.

Try not to devour the whole loaf!

This is easier than the bread maker and so delish!