Ingredients:
- 3 C. all-purpose or bread flour (aerate flour)
- 1/4 tsp. yeast, active dry or instant
- 1 tsp. salt
- 1 1/2 C. hot water, not boiling. I use hot tap water - about 125-130 degrees F
- About 2 T. extra flour for shaping
- Directions:
- Combine flour, yeast and salt in a large bowl. Stir in water until it’s well combined.
- Cover with plastic wrap and let stand at room temperature for 3 hours.
- After 3 hours dough will become puffy and dotted with bubbles. Transfer it to a well-floured surface and sprinkle dough with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
- Place in a parchment paper-lined bowl (not wax paper) and cover with a towel. Let stand on counter top for about 35 minutes.
- Meantime place Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450°. (My Dutch oven is 5 1/2 quart)
- When oven reaches 450° carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and bake for 30 minutes.
- After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 - 15 more minutes. Let it cool at least 15 minutes before slicing.
This recipe and all crusty bread recipes require a cast iron pot to cook in. I purchased mine at Kohl's with a discount coupon. You can also purchase it on Amazon with free shipping if you have Prime.
