I’m pretty sure this is the bread that was featured in the New York Times. I first ran across it on Who Cares Cooks. Easy, easy, easy and so yummy. The only thing is that it does take some planning ahead since it rises for almost 24 hours altogether.
- 3 cups all-purpose flour
- scant tablespoon coarse salt (like Kosher, don’t use table)
- 1/4 teaspoon instant yeast (also known as RapidRise or Breadmachine yeast)
- about 1 5/8 cups water
- extra flour for dusting
- In large glass or plastic mixing bowl, combine flour, salt, and yeast.
- Pour in water and mix with wooden spoon. The dough will be wet and sticky.
This is normal even though it looks wrong.
- Cover bowl with plastic wrap and let stand for 16-20 hours. (Can be at room temp., unless house is really cold)
- The dough should be bubbly looking and should be stringy when the bowl is tipped. Turn dough onto a well floured surface. With a bench scraper pull out both sides of the dough and fold over each other into thirds. (It will be very sticky) Give a quarter turn and do it again– flouring all the while. Oil the bowl a bit and toss it back in.
Cover it with plastic wrap and let stand for another 2-3 hour rise.
- Place a medium cast iron pot with lid or any casserole with lid into oven while you pre-heat oven to 450 degrees. Let the casserole dish heat for at least 30 minutes. Remove dish, sprinkle bottom with flour. Transfer dough to hot pot, sprinkle with a bit more flour, cover with lid and return to oven. Bake 30 minutes with lid, remove lid and bake 15 minutes more.
- Shake it out onto cooling surface. Wait at least 45 minutes to slice.