Ingredients
- 3 cups all-purpose or bread flour, plus more for dusting (I sometimes use half whole wheat and half all-purpose with a shake of ground flax seed)
- 1/4 tsp. instant or regular dry yeast
- 1 tsp. salt
Directions
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In a large bowl stir together the flour, yeast and salt. Add 1 ½ cups water and stir until blended; the dough will be shaggy and sticky. Cover the bowl with plastic wrap or a plate and let it rest on the countertop for 18-24 hours (yes, at room temperature).
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When you’re almost ready to bake (the dough is ready when it has doubled in size and the surface is dotted with bubbles) generously flour a tea towel – the smoothest you can find – the dough will stick to a terrycloth towel – and scrape the dough out of the bowl onto it. Sprinkle the top of the dough with some flour and fold it over on itself once or twice, roughly shaping it into a ball. Generously flour it on top an fold the tea towel over to cover it. Let it sit for another hour.
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While the bread is resting, preheat the oven to 450°F with a 6-8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) inside as it heats. When it’s hot, carefully remove the pot from the oven, slide your hand under the towel and flip the dough over into the pot; it will probably look like a mess, but that’s OK. Cover and bake for 30 minutes, then remove the lid and bake another 10-15 minutes, until it’s nice and golden.