Dutch Oven Bread
Makes 1 loaf
  1. In the bowl of a stand mixer, whisk together bread flour, whole wheat flour, salt, and yeast. (Add mix-ins, if desired.) Add 2 cups (480 grams) warm water; using the paddle attachment, beat at low speed until a sticky dough forms, about 30 seconds.
  2. Lightly spray a large bowl with cooking spray. Place dough in bowl. Cover and let rise in a warm, draft-free place (75°/24°C) until doubled in size, 1½ to 2 hours. Refrigerate for at least 2 hours or preferably overnight.
  3. Turn out dough onto a heavily floured surface. Using floured hands, lightly press dough into a 1-inch-thick oval. Grab bottom edge, and gently stretch and fold bottom third over to center. Stretch right side out, and fold right third over to center; repeat with left side. Finish by folding top third over previous folds. Roll loaf away from you seam side down, and using both hands, cup dough and pull it toward you to seal. Turn dough 90 degrees, and pull again until a tight, smooth boule forms. Place, seam side up, in a banneton (proofing basket) or a medium bowl lined with a kitchen towel heavily dusted with bread flour. Loosely cover dough with towel, and let rise in a warm, draft-free place (75°F/24°C) until puffed, 1 to 1½ hours.
  4. When dough has 30 minutes left to rise, place Dutch oven and lid in cold oven. Preheat oven to 500°F (260°C).
  5. Dust a piece of parchment paper with semolina flour, and turn out dough seam side down. Score dough, if desired. Carefully remove hot Dutch oven from oven; remove lid, and place dough, on parchment, in Dutch oven. Cover with lid, and place back in oven.
  6. Immediately reduce oven temperature to 425°F (220°C). Bake for 25 minutes. Remove lid, and bake until an instant-read thermometer inserted in center of loaf registers 200°F (93°C), 20 to 30 minutes more. Immediately remove loaf from Dutch oven, and let cool completely on a wire rack before slicing or storing.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/january-dutch-oven-bread/