3 cups unbleached all-purpose
flour
1¾ tsp salt (we leaned more toward 2 tsp sea salt)
½ tsp yeast
1½ cups water (room temperature to lukewarm)
In a large mixing bowl,
whisk together flour, salt and yeast.
Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside
for 12 - 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a
cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured
surface and shape into a ball. Cover
with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the
dough. Cover and return to oven for 30
minutes. After 30 minutes remove the lid
and bake an additional 15 minutes.
Remove bread from oven and place on a cooling rack to cool.
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