Chocolate Blueberry No-Knead Bread
adapted from King Arthur Flour
3 cups all purpose flour
1 cup whole wheat flour
2 1/2 teaspoons salt
1/4 teaspoon instant yeast
1 3/4 cups cool water
3/4 cup chopped dried blueberries
1/2 cup (3 ounces) chocolate chips
The night before you plan to bake,
combine all the dry ingredients in a bowl,
Add the fruit and chocolate,
and stir to combine.
and mix to form a cohesive dough. Cover the dough with plastic wrap and allow to rise at room temperature overnight.
Here's the dough well risen and bubbly.
Turn the dough out onto a well floured surface,
give the dough a turn or a fold and allow to rest for fifteen minutes.
Gather up all the edges of the dough into the center to form somewhat of a boule shape. Allow to rise for two hours, covered with a sheet of plastic wrap.
Here is the risen dough. About half hour before rising time is over, preheat a closed crock, I used a LeCreuset, in your oven set to 450 degrees.
Here's the dough en route to the oven. When the oven is sufficiently heated, place the dough in the pot and cover. Bake for twenty minutes. Remove the cover, turn the oven down to 425 and bake for another thirty minutes until deeply golden.
Like this. Remove to a cooling rack, carefully, to cool.
And here's the lovely crumb. The chocolate kinda shmeared, if you know what I mean. Bon Appetit!