Homemade Whole Wheat Pot Bread

Method

1. Combine whole wheat flour, all-purpose flour, and 370g water. Mix and let rest for 1 hour (autolysis).
2. Dissolve 3g yeast in 15g water. Add the yeast mixture and 10g salt to the dough. Mix well.
3. Let the dough rest 20 minutes. With wet hands, perform a set of folds (stretch and fold). Rest another 20 minutes, then perform a second set of folds. Let the dough rest 1 hour.
4. Refrigerate the dough for 12 hours.
5. Remove from fridge and let rest at room temperature for 40 minutes.
6. Dust a clean kitchen towel with semolina. Place dough on the towel, dust with more semolina, and let rise until doubled in size.
7. Meanwhile, preheat the oven to 250°C (static). Place a lidded pot (Dutch oven) in the oven to heat for 10 minutes.
8. Carefully invert the dough into the hot pot. Cover and bake for 30 minutes at 240°C.
9. Remove the lid and bake for 10 minutes at 220°C, then for another 10 minutes with the oven door slightly ajar.
10. Cool completely on a wire rack before slicing.