3 cups all-purpose flour
1 3/4 tsp salt
1/2 tsp yeast
1 1/2 cups lukewarm water

  • In a large mixing bowl, whisk together flour, salt and yeast.
  • Add water and mix until a shaggy mixture forms.
  • Cover bowl with greased plastic wrap and set aside for 12-18 hours.  Making it the night before works well.
  • Heat oven to 450 F.
  • When the oven has reached 450 F, place a CAST IRON pot with a lid, (or alternatively, a regular pot covered in foil) and heat the pot for 30 minutes.
  • Meanwhile, pour dough onto a very heavily floured, movable surface (cheesecloth, cutting board). With floured hands, shape dough into a ball.
  • Cover with greased plastic wrap and let sit while the pot is heating.
  • Remove hot pot from the oven, drop in the dough and cover. (Optionally, I suggest first sprinkling a generous pinch of cornmeal in the bottom of the pot FIRST to keep dough from sticking. Another generous pinch sprinkled over the top of the unbaked loaf also adds a pleasant texture to the baked crust!)
  • Return to oven for 30 minutes.
  • After 30 minutes remove the lid and bake an additional 10 minutes.
  • Remove bread from oven and place on a cooling rack to cool.
  • For softer bread, let bread cool for 5 minutes on a rack. Then, place in a plastic bag but do not seal.
    For crustier bread, let cool to room temperature on a rack.

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