1 packet (2 1/4 tsp) active dry yeast, divided (2 tsp and 1/4 tsp)
1 tsp salt
DIRECTIONS
Make the poolish: In a large bowl mix together 1 cup of the bread flour, 1/2 cup of the whole wheat flour, 3/4 cup of the warm water, and 1/4 tsp of the yeast until well combined. Cover the bowl then set aside and allow to rise at room temperature for 12 to 24 hours.
After the dough has sat, stir in the remaining 2 tsp yeast, 1/2 cup warm water, 1 cup bread flour, 1/2 cup whole wheat flour, and the 1 tsp salt to the poolish and stir until well combined.
Put the cover back on the bowl and allow to sit at room temperature for 30 minutes.
Lightly flour a flat work surface. Scrape the dough onto the floured surface then shape and pat the dough into a rectangle roughly 8x10-inches.
Fold the dough in thirds and then in half then pull the sides of the dough down and bring together underneath to form a ball.
Place the dough ball on a piece of parchment paper then sprinkle the top of the dough generously with flour and allow to sit at room temperature for 1 hour.
After the dough has sat for 1 hour place an empty dutch oven, without the lid, into the oven and preheat the oven to 500°F.
Let the empty dutch oven preheat in the oven for 30 minutes and allow the dough to sit for another 30 minutes while the dutch oven preheats.
Use a serrated knife to cut 3 slits about 1/4-inch deep across the top of the dough ball.
Take the dutch oven out of the oven then carefully lower the dough with the parchment paper into the dutch oven.
Place a lid on the dutch oven then place it back in the oven and bake for 25 minutes.
Remove the lid from the dutch oven and continue to bake the bread for about 15 more minutes or until bread is a deep brown color.
Transfer the bread to a cooling rack and allow to cool for at least 30 minutes.
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