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3 c. all-purpose flour 2 tsp. kosher salt (NOT table salt) 1/2 tsp. active dry yeast 1 1/2 c. lukewarm water Special cookware that you can use: large plastic container with tight-fitting lid, Dutch oven In a large bowl (Karen uses a Tupperware one with a lid), stir flour, salt, and yeast. Add water and stir with a wooden spoon or rubber spatula until mixture forms a shaggy but cohesive dough. (Do not overwork. The less you work it, the more soft fluffy air pockets will form.) Cover tightly with lid or plastic wrap. Let dough sit at room temperature for 8-24 hours. Dough will bubble up and rise. After dough is ready, set Dutch oven or other oven proof bowl or dish (at least 5 inches high) in a preheated 450 degrees oven for 30 minutes. While bowl preheats, turn dough out onto a well-floured surface. With well-floured hands, form dough into a bowl (Karen uses a bench scraper to help move dough). Cover lightly with clear wrap and let the dough rest for the remaining time for the preheat of the oven. After the 30 minutes of preheat, CAREFULLY remove the Dutch oven or bowl. With well floured hands, place the bread ball into the bowl. (Karen suggests putting a piece of parchment paper under the ball.) Cover with aluminum foil and put into oven. Bake, covered, for 35-40 minutes. Carefully remove foil and bake for an additional 10-15 minutes or until top is golden brown and bottom of loaf sounds hollow when thumped. Bread should cool completely before it is sliced as it continues to cook for at least 20 minutes after coming out of the oven. Wrap well in plastic wrap and leave at room temperature or freeze. Placing in the refrigerator will make it become stale faster. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |