Crusty Low-Knead Bread

Instructions

1. In your mixer bowl add the flours, salt, and yeast. Use the paddle attachment and mix on low speed just to combine everything.
2. Stir vinegar or lemon juice into the water, then add to the flour mixture.
3. Mix on low speed until all the water is absorbed and there's no visible dry flour (about 2 minutes).
4. Increase speed to high and continue mixing until a soft dough is formed (about 5 minutes). The dough will be sticky. Have faith, and resist the temptation of adding too much flour. You can add up to a total of 3 1/2 cups of flour, but not more than that.
5. Using a dough scraper gather the dough and loosely form it into a ball. Cover the bowl with the lid or plastic wrap.
6. Place the bowl in a warm place (an oven with the light on is perfect).
7. After 1 1/2 hours to 2 hours, the dough should double in size. Tip the dough onto a generously-floured board. Make sure to flour your hands or a dough scraper, whichever you prefer to use.
8. With your floured hand or dough scraper, pick one corner of the dough and fold it over to the center, pick another corner and fold over - do all four corners until the dough becomes a ball. Flip it over and then use the sides of your hands or the dough scraper, tuck the dough underneath so it'll become a tight and smooth ball. Place on parchment paper and cover with an inverted bowl to rest while your oven heats up.
9. Heat your oven to 450 °F. Place a dutch oven with the lid on in the oven and let it heat for 30 minutes. Once your oven is properly heated, remove the dutch oven, remove the lid, place your dough into the dutch oven using the parchment paper to lift and lower, make a couple of slashes on the dough and spray the top of the dough with water. Place the lid back on and put the dutch oven back into the oven.
10. Bake for 30 minutes with the lid on, remove the lid and bake for another 5 minutes ( or more if you like your loaf to be darker) until golden brown. Cool bread on a rack.