No-knead wholemeal bread

From Jim Lahey’s ‘No-knead Bread’.
Ingredients for a loaf 25 cm across, about 500 g
Equipment: a covered ceramic, cast-iron, terracotta or Pyrex pot, 26 to 28 cm across
300 g Italian type '0' flour
100 g wholemeal flour
8 g salt
2 g dried yeast
300 g cold water, 13–18°C
Italian '0' flour or maize flour for dusting

I mix the two flours, salt and yeast in a large bowl, preferably with a lid.

I add water and stir with a wooden spoon for 30 seconds.

The dough should be moist and sticky.

I cover and rest at room temperature for 12–18 hours. I mix it in the evening and leave in the closed, switched-off oven overnight.
It is ready when bubbly and doubled.

I dust the surface with Italian '0' flour and turn out the loose dough in one mass with a floured plastic or silicone spatula.

With thoroughly floured hands or a large spatula, I fold one outer side towards the centre.

I fold the other side to the centre.

I bring the open side over towards the other.

I shape it into a round.

I generously dust a tea towel with Italian '0' or maize flour, gently place the dough on it and flour the top.

I cover loosely and rise somewhere warm, away from draughts, for 1 or 2 hours.
It should double; if a finger indentation immediately disappears, rise a little longer.

Half an hour before the second rise ends, I heat the oven to 245°C with the covered pot inside.
Once hot, I carefully remove the extremely hot pot, open the towel and quickly but gently place a hand under the dough.

I tip it into the pot.


I cover and bake for 30 minutes.

After 30 minutes, I carefully remove the lid and bake another 15–20 minutes, until fairly dark.

I remove the bread from the pot and cool on a rack.

Delicious: crisp outside, soft inside. Wonderful with local butter and Trentino speck!