Servings: 1 loafPrep Time: 2 min Cook Time: 40-45 min
3 cups of flour
1 1/4 teaspoon salt
1/4 teaspoon yeast
1 1/2 cups water
Measure your flour into a mixing bowl; add salt and yeast. Mix to combine.
Add water. Stir until all the flour is mixed thoroughly.
Cover the bowl with plastic wrap and sit it somewhere for 12-18 hours.
After the wait time, take a straight-sided ceramic dish or cast iron pot and place it in a cold oven with the lid on. Allow this to heat for at least 30 minutes at 475 degrees.
Dust the top of the dough with a bit of flour and smoosh it down in the bowl with a spatula. You want to deflate the bubbles.
Take your very hot dish from the oven. Remove the lid and dump your dough into the heated dish. Put the lid on the dish and place back in the heated oven for about 30 minutes.
After 30 minutes, take the lid off the dish and turn the temperature to 425 degrees. Bake for another 10-15 minutes. The time depends on how brown and crusty you like your bread.
This recipe works just as wonderfully with whole grain flours also. One of our favorites is spelt, oatmeal and a bit of white flour. I’ve made 100% whole wheat using this exact recipe.
The original recipe called for punching the dough down and allowing it to rise for an hour or two. One day when I was making this, but not thinking, I just punched the dough down and immediately dumped it into the heated dish. I was afraid that I’d ruined the loaf of bread. Instead, the loaf baked up just as beautifully as all my other loaves. Being basically lazy, I figured why bother with that step if it didn’t make a difference in the final product?
The original recipe called for the oven to be heated to 500 degrees. That made the crust too dark and hard for my family’s taste. This is the time and temperature that works for us. Try different temperatures and times until you find what your family likes.
If I have my sourdough-starter going, I just add a blob of starter instead of the yeast. Works just as wonderfully as yeast.
Categories: Yeast Breads
Submitted by: kellyb on February 21, 2011