Please note that the rising times for this bread aren’t indicated in the time breakdowns above – the first rise is almost a full half day, so plan ahead.
I played around with the flour ratios here, adding a bit more whole wheat flour than the recipe calls for and decreasing the amount of bread flour. I wanted to get as close to a true whole-wheat bread as possible. Jim encourages experimentation, so I took him up on his offer (although he does warn against using 100% whole wheat flour as it results in a gritty, tough bread). As far as specific notes, if you’re using a Le Creuset pan, the little black knob is not oven-safe up to 475F, so you must unscrew the black knob, place the screw back in (to cover up the hole) and proceed with the baking. This is simply to save the top of your Le Creuset. A cast-iron pan like Lodge wouldn’t have this issue.
Adapted from: Jim Lahey’s My Bread
In a medium bowl, stir together the flours, salt, and yeast. Add the water and, using your hands or a wooden spoon, mix until you have a sticky, wet dough–about 30 seconds. Cover the bowl and let sit at room temperature until the surface is doted with bubbles and the dough is more than doubled in size, 14-18 hours.
When the first rise is finished, generously dust a work surface with flour. Use a rubber spatula or bowl scraper to scrape the dough out of the bowl in one piece. Using lightly floured hands or a spatula, lift the edges of the dough in twoards the center. Tuck in the edges to make it round.
Place a tea towel on your work surface and generously dust with flour. Place dough on towel, seam down and dust top lightly with flour. Fold ends of towel loosely over dough and place in a warm, draft-free spot to rise for 2-3 hours. The dough is ready when it is almost doubled. If you gently poke it with your ginger, it should hold the impression. If it springs back, let it rise for another 20 minutes.
Half an hour before the end of the second rise, preheat the oven to 475 F with a rack positioned in the lower third, and place a covered 4 1/2 – 5 1/2 quart heavy pot in center of rack. Using pot holders, remove the preheated pot from the oven and uncover it. Unfold the tea towel quickly but gently invert the dough into the pot, seam side up. Be careful–the pot is hot! Cover the pot and bake for 30 minutes.
Remove the lid and continue baking until the bread is a deep chestnut color but not burnt, 15-30 minutes further. Use a heat-proof spatula to carefully life out of pot and place on rack to cool completely.