Whole wheat - Rosemary no knead bread

ingredients

• 430gr all purpose flour
• 430gr whole wheat flour
• 1/2 tsp instant dry yeast
• 2 tsp sea salt
• 1 tsp sugar
• 1/2 tsp oregano
• 1 tsp rosemary, chopped
• 2Tbsp olive oil
• 690gr tap water

instructions
In a large bowl, add all the ingredients and mix well with a wooden spoon.
The dough will be very soft and moist.
Cover with plastic wrap and leave it to rest and rise for 18 hours.

After 18 hours, lay a large piece of baking paper on your work surface, dust generously with flour and place the dough.
Flour the top of the dough and your hands and fold the dough 4 times.
Cover the dough lightly with plastic wrap and let it rest for 15minutes.

Line a baking tray with a kitchen towel. Dust the towel very well with flour and your hands, too.
Place the dough on the towel and fold again 4 times, streching it. Try to shape it in a ball, dust with flour and cover it with the sides of the towel. Leave the dough to prove for 2 hours.

Thirty minutes before the 2 hours have passed, place a ceramic pan with lid in the oven and preheat to 220C. When the oven is ready, remove the ceramic pan and add the dough with a piece of parchment paper underneath. Cover with the lid and bake for 30-40 minutes. 

Uncover and continue to bake for 15-20 minutes.

Adapted from My Little Expat Kitchen