This is that bread you’ve seen everywhere. It was in the NY Times and has taken over the interwebs. Rightfully so, because it is so so yummy. And easy! There is hardly any hands-on work. It’s all a bout the rising time with this recipe. Bread making can be daunting for some but I PROMISE- this is a recipe that is doable. So easy. You can totally make it. I believe in you.
Prep time: 14-20 hours for rising
Bake time: 45 min
3 cups organic unbleached all purpose flour, plus more for dusting
1/4 tsp instant or rapid yeast
1 1/2 tsp salt (I love pink himalayan)
1.5 cups water (no extreme temperatures. Room temp-ish is great)
-In a large bowl, combine flour, yeast, salt. Give it a quick stir to mix.
-Pour in the water and mix with a wooden spoon until fully incorporated, about a minute. The dough will be shaggy and sticky. Seriously- it looks like a huge mess.
-Cover the bowl with plastic wrap and put where the room temperature is on the warm side for 12-18 hours to rise. I usually start this in the evening and let it go the full 18 hours. The dough is ready when it is dotted with bubbles.
-Generously flour your work surface and turn out the dough. Sprinkle a bit of flour on top and shape it in to a ball. It will be very sticky and stringy, so make sure your hands are floured. With seam side down, cover and let rise another 2 hours.
-30 minutes before you bake it (I start at the 1.5 mark of the final two hour rise), preheat your oven to 450. Put your heavy covered pot in the oven while it heats. You need a pot with a lid here. I use a 8 quart cast iron.
-When the 30 minutes is up and your dough is ready, carefully remove your pot from the oven. Place dough in pot, seam side up. It’s totally fine if it looks like a mess.
-Cover and bake for 30 minutes. Remove lid and bake for another 15 minutes until bread is browned and beautiful.
-Remove from oven and allow to cool on a wire rack. Try to let it cool for at least a few minutes before you dig in. :)
**Please be super careful as you handle your hot pot out of the oven!