500 grams whole wheat flour (about 3¾ cups)
2 teaspoons salt
1 tablespoon vital wheat gluten
1 teaspoon dry active yeast
2 cups warm water, between 100-115℉
- In a large bowl, whisk together the flour, salt, vital wheat gluten, and yeast.
- Add the warm water to the flour mixture and mix until the flour is fully moistened. Resist the urge to overmix. Stop mixing once there are no longer any dry pockets of flour.
- Cover the mixing bowl with plastic wrap or a clean kitchen towel, and let rest at room temperature for at least 8 hours or up to 18 hours, until it has doubled in size.
- After the dough has risen, turn out the dough onto a lightly floured piece of parchment paper or lightly floured surface. Lightly flour your hands and then roughly shape the dough into a circle. The dough will be sticky! Brush excess flour off the dough ball and parchment paper and let the dough rest while the oven preheats.
- Place the Dutch oven pan, fitted with a lid, into the oven and then set to preheat the oven to 450℉ , with the pan in the oven.
- Once the oven is preheated, remove it from the oven and carefully drop the shaped bread into the heated pan.
- Place the lid on the Dutch oven and bake for 30 minutes covered. Carefully remove the lid and bake for an additional 20 minutes, or until the bread is golden and the internal temperature of the bread reaches 208°F.
- Remove bread from dutch oven and let it cool on wire rack for 30-45 minutes before slicing and serving.