3 Cups Flour
1/4 teaspoon yeast
1 1/4 teaspoons salt
1 5/8 cups water
Combine all ingredients in large bowl.
Mix well, dough will be very wet.
Cover and let rise over night 12-18 hours.
Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on your countertop.
Shape and preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it sit for 2 hours. When you've got about a half hour left, put your covered pot into the oven and preheat to 450F.
Bake: Your dough should have doubled in size. Remove the (very hot) pot from oven. Holding towel, turn over and dump wobbly dough into pot, using your hands to get the dough off the towel. Doesn't matter which way it lands. Shake pot to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes.
Shape and preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it sit for 2 hours. When you've got about a half hour left, put your covered pot into the oven and preheat to 450F.
Bake: Your dough should have doubled in size. Remove the (very hot) pot from oven. Holding towel, turn over and dump wobbly dough into pot, using your hands to get the dough off the towel. Doesn't matter which way it lands. Shake pot to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes.
Slice with a sharp bread knife, butter it up and enjoy.
I first saw this on Kristen's blog and have made it many times and it is always great. It requires a little thought to get it started the day before, but totally worth!
You can also find a great little you tube video by Mark Bittman on Google.
I first saw this on Kristen's blog and have made it many times and it is always great. It requires a little thought to get it started the day before, but totally worth!
You can also find a great little you tube video by Mark Bittman on Google.
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