Homemade Country Bread

Combine 5 1/2 ounces bread flour, whole wheat flour, 1/2 teaspoon instant yeast, honey, and room temperature water. Mix until smooth and the consistency of pancake batter. In a separate bowl, mix remaining bread flour and remaining instant yeast. Sprinkle this over the batter and let sit for 1–4 hours.

Sprinkle salt and mix dough to combine. Knead for 5 minutes and then rest for 10 minutes. Knead for another 5 minutes. Transfer to a bowl and let rise until doubled. Scrape down and deflate dough, let rise again until doubled.

Preheat oven to 475ºF. Add an oven-safe skillet to the bottom rack. Remove dough from the bowl and shape into a ball. Let rise a final time, about 1 hour.

Gently make a 1/2-inch slash on top of the dough with a sharp knife or razor. Place bread in the oven and toss 1/2 cup of ice cubes into the skillet.

Bake for 10 minutes and then lower oven to 425ºF and continue baking for another 20–30 minutes, until deep golden brown.