This is my lovely ceremic coated iron pot (Dutch Oven) Isn't it pretty?
First, in a large bowl, whisk together:
3 cups unbleached white flour
1 1/4 teaspoon salt
1/2 teaspoon yeast
Then mix in 1 1/2 cups water
This will look like a shaggy mess, but that's totally okay,
it's supposed to look like that!
Cover with plastic and let sit on the counter 12-18 hours.
DO NOT REFRIGERATE!!!!
This is the proofing process, and refrigerating the dough WILL ruin it.
Dough will more than double in size, that means you did it right!
Preheat your oven to 450F degrees
Preheat your pot in the 450F degree oven for 30 minutes.
While your pot is preheating, dump the dough onto
a HEAVILY floured surface.
Shape into a ball, and cover with the plastic while your pot is heating.
After 30 minutes, carefully remove your pot from the oven,
and drop the dough ball in.
You may want to flour your hands before handling the dough,
as it is VERY sticky.
Put the cover on your pot, and bake in
450F degree oven for 30 minutes.
Remove the lid, it will look like this:
Put back in 450F degree oven for another 15 minutes.
It should look like this:
Carefully remove the bread from the pot and place
on a cooling rack until completely cool.
Here's another picture of my dutch oven, it's so pretty!
There are also a few variations of this bread.
CranOrangeAlmond:
3/4 cup dried cranberries
zest of 1 orange
1/2 cup sliced almonds
LemonRosemaryGruyere:
zest of 1 lemon
chopped rosemary
11/2 cups shredded gruyere cheese
Simply add to dry mixture before adding water.
