Cast Iron Pot Artisan Crusty Loaf

By mrsbagge

#KIphotocontest
This is a deliciously crusty loaf of bread. The outside is hard and crusty while the inside is nice and chewy. Great loaf of bread to serve with dinner or sliced up on a bread and fruit appetizer tray. Super simple, mix, leave it on the counter overnight and bake in a cast iron pot with a lid.

Ingredients

• 3 cups flour
• 1 3/4 tsp salt (kosher or sea salt works best)
• 1/2 tsp yeast
• 1 1/2 c warm water

Details

Preparation time 5mins
Cooking time 45mins

Preparation

Step 1

1. Mix the yeast, flour and salt in a large mixing bowl.
2. Add in the warm water and mix well. It will look like a rough shaggy mess.
3. Cover bowl with plastic wrap and let it sit for 12-18 hours on the counter - do not refrigerate. After 12 hours the dough will be quite sticky.
4. Preheat your oven to 450'
5. Place your empty covered pot into the oven for 30 minutes.
6. Place the dough on a heavily floured surface or pastry cloth. Shape it into a ball. Cover it again with the plastic wrap.
7. Remove the hot covered pot from the oven. Pick up your dough ball and place it in your pot. Cover it and return it to the oven for 30 minutes.
8. Remove the lid and bake for another 15 minutes.
9. Place bread on a cooling rack until it is completely cooled.

Once you have tried the original recipe - start experimenting with adding in flavor like rosemary, roasted garlic, lemon or cheese.