Overall Rating: 8 / 10
Look: 8 / 10
Texture: 7 / 10
Taste: 8 / 10
Date: December 26, 2019
NOTES
Most recipes call are set up for 3 cups of flour and suggest 1.5 cups of water. I’ve added a bit more water to this recipe as last time I didn’t see much of a rise. Made the dough Christmas morning 9AM, let rest till 9PM, then re-folded dough and let rest again overnight. Saw a decent rise after the first proof and even more after the second. Curious on what will happen if I let the dough rise in the same container I use for the oven to take advantage of the big rise 2nd time around.
INGREDIENTS
1.5 cups all-purpose flour
2 tsp salt
1/4 tsp active dry yeast
1 cups lukewarm water
INSTRUCTIONS
In a big bowl mix the flour, salt and yeast together. Pour water into the bowl and using a spatula or a wooden spoon mix it until well incorporated.
Cover the bowl tightly and let sit for 8-12 hours, more if you can. Can also do a double-rise, if time allows, giving the dough a fold in between sessions.
Preheat oven with cast iron pot in it to 450 F degrees.
Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Place the ball of dough onto a piece of parchment paper, then lift the parchment paper and drop it in the pot, with parchment paper and all. This could also ensure that your bread doesn't stick at all to the bottom of the pot.
Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 minutes until golden brown. Remove the bread from the pot, it should fall out easily. Let cool completely before slicing into it and serving.