We bake it in a cast iron Dutch oven to mimic a stone oven, leaving it covered for 15 minutes at a very hot temperature. The enclosed cast iron holds in the steam, allowing the loaf to develop a crisp-chewy artisan crust. Then, we removed the lid, lowered the temperature, and finished baking so the loaf could cook through without the crust getting too dark.
4 cups Panhandle Milling Whole Wheat Flour
1 cup milk or almond milk
¾ cup water
1 tsp salt
½ tsp Red Star Active Dry Yeast