Tuesday, July 2, 2013

Crusty Bread

Jamie introduced me to this bread and it is so good. The only problem that I have with it is that I have to decide the night before that I want to make it.

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1 Tablespoon raw sugar 
1/2 teaspoon Instant or Rapid-rise yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt, sugar and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 25 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 25 minutes. After 30 minutes remove the lid and bake an additional 10 minutes. Remove bread from oven and place on a cooling rack to cool.

No comments: