Preparation Steps

• In a large bowl, whisk water with honey, instant yeast, and apple cider vinegar until dissolved. Let stand 5 minutes.
• Add the all-purpose flour and whole wheat flour. Stir with a sturdy spoon or fork just until no dry patches remain; the dough will look shaggy. Cover and rest 20 minutes (autolyse).
• Sprinkle the salt over the dough. With damp fingers, pinch and fold the dough a few times to distribute the salt evenly. Cover tightly and let rise at cool room temperature 12 to 16 hours, until expanded and dotted with bubbles.
• Scrape the dough onto a lightly floured surface. Perform 8–10 gentle envelope folds to tighten the mass. Let it relax, seam-side down, for 20 minutes, then shape into a taut ball by cupping and turning it against the counter.
• Generously dust a clean kitchen towel or proofing basket with half the cornmeal. Set the shaped dough seam-side up on the towel/basket, cover, and proof 45–60 minutes, until slightly puffy. Meanwhile, place a 4–5 quart Dutch oven with lid in the oven and preheat to 460°F for at least 30 minutes.
• Using oven mitts, carefully remove the hot pot. Sprinkle the remaining cornmeal into the bottom of the pot. Invert the dough into the pot (now seam-side down). Score the top with a shallow 3-inch slash for controlled expansion, then cover with the lid.
• Bake covered for 25 minutes. Remove the lid and continue baking 18 minutes, or until the crust is deep golden and the center registers 208–212°F.
• Transfer the loaf to a rack and cool at least 1 hour before slicing so the crumb sets and stays moist.