Crusty Rustic Bread (overnight)

By shelliec

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Rate this recipe 4.4/5 (24 Votes)

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Ingredients

In large bowl mix:
6 C. Bread Flour
1/2 heaping tsp. Yeast
2 1/2 tsp. Salt
Pour over flour mixture & stir til "wet":
3 C. + 3 T. Water

Details

Adapted from Eunice.Asay 2016

Preparation

Step 1

Cover with saran wrap & leave on counter 16-24 hours.

Heat oven AND LeCreuset pan with lid on 475.

Dump dough on floured surface & fold sides to center, then roll into loose loaf shape.

Remove heated pan from oven; place parchment paper over pan; place dough on paper; Cover LeCreuset & put in oven middle rack with cookie sheet under on lower rack.

BAKE 475 for 35 minutes

Remove lid & bake additional 20 minutes at 425

Remove from oven & leave in pan for 15 minutes. Cool at least 30 min. before slicing.