Country Bread

In a medium bowl, combine water and honey; set aside. In a separate bowl, add salt, flours and yeast in that order. Add the wet mixture and knead until the dough comes together into a shaggy mass.

Transfer the dough onto a lightly floured surface and knead for about a minute, pushing downward with the heel of your hand and folding. Shape the dough into a tight ball by pulling down the sides, then place it in the pot. Cover and proof at [WARM 95°F] for 70 minutes.

Once the dough has doubled in size, transfer it onto a lightly floured surface. Roll out the dough into a 15" x 5" rectangle, gently punching down to release air, and fold it in thirds. Turn the dough 90 degrees, roll it out again into a 15" x 5" rectangle, and fold in thirds. Shape the dough into a tight ball and transfer it to a floured proofing basket, seam-side up. Cover with a wet kitchen cloth and let rise for 20 minutes.

Fold parchment paper into a size that fits inside the pot, then lay over the dough in the proofing basket. Flip over and transfer into the pot holding the parchment paper. Cover and proof over [WARM 95°F] for another 20 minutes. Meanwhile, preheat oven to 480°F.

Fold parchment paper to fit inside the pot and place it over the dough in the proofing basket. Flip the dough into the pot with the parchment paper. Cover and proof at [WARM 95°F] for 20 minutes. Preheat the oven to 480°F (250ºC).

Once the dough has risen to about 80% of the pot, remove it and score the top with a sharp knife. Preheat the pot over [MED] heat. When [GRILL OK] sign appears, gently place the dough with the parchment paper back into the pot, cover, and bake in the oven for 20 minutes. Lower the oven temperature to 445°F (230ºC) and bake uncovered for another 20 minutes or until the crust is golden brown.