MAKES ONE 9-INCH LOAF
This recipe combines the revolutionary powers of steel with the baking properties of a Dutch oven. Because of the Dutch oven’s sturdy walls, it can be used both on the stovetop and in the oven, and it is well suited for low-and-slow cooking methods. In this recipe, the Dutch oven traps condensation inside it while the bread bakes, giving it a chewier, firmer crust. The conductivity of the Baking Steel ensures that the bread bakes perfectly on the top and all the way through to support that stellar crust.
400 grams (3¼ cups) bread flour
130 grams (1 cup) multigrain whole-wheat flour
16 grams (1 tablespoon) fine sea salt
1 gram (¼ teaspoon) active dry yeast
1¼ cups water, warm (about 105°F)
2 tablespoons honey
4½-quart (about 9-inch-diameter) Dutch oven
1. In a large mixing bowl, whisk together the dry ingredients.
2. Add the warm water and honey and mix with a wooden spoon just to combine. Turn the dough out on a well-floured work surface and knead by hand for about 6 to 8 minutes. (Alternatively, you can mix for 3 to 4 minutes on medium speed in a stand mixer fitted with the dough-hook attachment until the dough is elastic and pulling away from the sides of the bowl.) Add more flour if it is too wet.
3. Place in a lightly oiled bowl and cover with a clean, damp kitchen towel or plastic wrap. Let rise at room temperature for 24 hours.
4. Turn the dough out onto a floured surface and shape into a round loaf. Cover with a damp, clean kitchen towel and let rise at room temperature for 2 hours.
5. Position your Baking Steel on a rack in the lower-middle part of your oven. Place the Dutch oven, with the lid on, on the steel and preheat at 400°F for 45 to 60 minutes.
6. Using a bread lame or a sharp razor blade, make three diagonal slashes or a crisscross pattern on top of the loaf.
7. Carefully remove the hot Dutch oven and place on a heatproof surface. Remove the lid. Working quickly and cautiously, pick up the dough and place it in the Dutch oven. Cover it, place the Dutch oven back in the oven, and cook, covered, for 25 minutes. Remove the lid and continue to cook for 10 to 12 additional minutes.
8. Remove the Dutch oven and place it on a wire rack to cool completely before removing the bread. Store leftovers in a paper bag for up to 3 days or freeze for up to 1 month.
NOTE: If you don’t have a Dutch oven, it’s well worth the investment to get one. But if today isn’t the day, you can also shape the loaf free-form and bake directly on the Baking Steel. Just give it a spritz of water using a spray bottle before you close the oven door.