5 2/3cupswhite whole wheat flour + some for flouring the risen dough
1/3cupvital wheat gluten
1/2tsp.instant or active-dry yeast
1 2/3cupscool water (I used room temp)
In a large mixing bowl, whisk together the dry ingredients.
Pour in the water and stir the dough with a wooden spoon until well combined. It will be a wet and sticky dough.
Cover the bowl with plastic wrap and leave in a warm kitchen for 12-18 hours or until the dough is nice and bubbly. (yup, just mix, cover and walk away. Easy, right?)
12 to 18 hours later, come back and get your bag of flour out again. I found it easiest to flour my counter top and dump the dough out onto it. Then sprinkle some flour over the top. Pick up the floured dough and start folding it under to form a nice round loaf. Use flour liberally so the dough doesn't stick to your hands.
Here's where my instructions differ from hers and start following the comments on her recipe. I took a large piece of parchment paper and pressed it down into my dutch oven so that it lined the bottom of pot. I them placed the dough in the dutch oven and tucked another piece of parchment gently over the top. I put the lid on the oven and let the dough rise the second time in the dutch oven for 2 hours.
Remove the dough from the dutch oven by lifting it out by the parchment paper.
Heat your oven to 425 F. WITH THE DUTCH OVEN INSIDE for about 20 minutes. You want that dutch oven to be hot when you put the dough in.
Carefully remove the dutch oven from the hot oven (please use pot holders, these dutch ovens get super hot, especially if you have a cast iron one like I do!) and set it on your stove top or other heat-safe surface.
"Pour" the dough into the dutch oven. It may stick a little to the parchment, but just scrape gently and it will all come off. You should hear the dough sizzle in the pot.
Using thick pot holders, put the lid back on the dutch oven and place the whole thing in the oven for about 50 minutes. In the last 5-10 minutes of baking, remove the lid so the top of your bread can brown nicely.
Using thick pot holders, remove the dutch oven from the oven and place on a heat-safe surface. Using a metal spatula or other heat-safe utensil, lift the bread out of the dutch oven. Don't burn yourself!
Place the bread on a cooling rack and allow to cool almost completely before slicing.