Ingredients
- 2¼ cups all-purpose flour
- ¾ cup whole wheat flour
- 1 teaspoon sea salt
- ¼ teaspoon active dry yeast
- 1 tablespoon millet
- ¾ cup beer, room temperature
- ¾ cup buttermilk, room temperature
Instructions
- Mix the dough
In a large bowl, combine the all-purpose flour, whole wheat flour, salt, yeast, and millet.
- Add liquids
Pour in the beer and buttermilk. Stir until the dough comes together into a shaggy, sticky ball.
- First rise (long fermentation)
Cover the bowl with plastic wrap and place in a warm spot. Let rise for 16–20 hours.
- Shape the dough
Turn the dough out onto a lightly floured surface. Gently shape into a ball by folding the edges toward the center.
- Second rise
Place the dough on a parchment-lined baking sheet. Cover (an inverted bowl works well) and let rise for 2 hours, until doubled.
- Preheat oven & pot
At least 30 minutes before baking, preheat oven to 475°F (245°C).
Place a 6–8 quart heavy, covered pot (cast iron, enamel, or ceramic) in the oven to heat.
- Score and bake
Slash the top of the dough about ½ inch deep with a floured knife.
Carefully remove the hot pot, lift the dough using the parchment, and place it (with parchment) into the pot.
- Bake
- Cover and bake for 30 minutes
- Remove lid and bake 10–15 minutes more, until deeply browned
- Cool
Transfer to a wire rack and let cool completely before slicing.
