Ingredients
3 cups All Purpose Or Bread Flour (plus 1/4 Cup To Form The Loaf Later)
1- 1/2 teaspoon Salt
1/4 teaspoons Rapid-rise Yeast
1- 1/2 cup Warm Water
Method
Sources
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Recipe1M+
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One-handed flour dusting — even coating on work surface and dough
High-protein bread flour — superior gluten development for artisan bread
Test grain moisture for optimal bread flour hydration
Four elements of cooking — fire (barbecue), water (braising), air (bread), earth (fermentation)
Ancient wheat variety — oldest cultivated grain, different gluten
As an Amazon Associate, Foodgeist earns from qualifying purchases.
One-handed flour dusting — even coating on work surface and dough
High-protein bread flour — superior gluten development for artisan bread
Test grain moisture for optimal bread flour hydration
Four elements of cooking — fire (barbecue), water (braising), air (bread), earth (fermentation)
Ancient wheat variety — oldest cultivated grain, different gluten
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whisk the flour, salt and yeast together in a non-metal bowl. slowly add 1 1/2 cups warm water, mixing with a wooden spoon just until combined. (no kneading ! yay!) cover tightly with plastic wrap. let this sit on your counter for 12 to 24 hours. (i think it is best to make the dough the night before and bake it the next day.) about 2 1/2 hours before you plan on eating it, sprinkle 1/4 cup of flour on your counter and scrap out the dough onto the flour (it will be very sticky). work the flour in just until it is easy to handle. form into a round loaf and place on parchment paper. spray loaf with pam and cover with your already-used piece of plastic wrap. after 1 1/2 hours, heat your oven to 500 degrees and put a le creuset-type pot in the oven. (i used my dutch oven pot from my camping stuff, but you can also use a large pyrex pot.) after 30 minutes, remove plastic wrap and place the dough, while still on the parchment paper, in the heated pot. cover with a lid. reduce heat to 450 degrees. cook for 30 minutes, then remove the lid and cook for 10 minutes more. thats it!