Rotondo- bread

By jgroeneveld

Round with great crust, excellent with soft-boiled eggs, or sliced and toasted in the oven- or alongside your favorite pasta dish.

Ingredients

• 3 cups bread flour
• 1 1/4 tsp table salt
• 1/4 tsp yeast
• 1 1/3 cups cool water (55 to 65 degrees F)
• additional flour for dusting

Preparation

Step 1

In a medium bowl stir together the flour, yeast, and salt. Add the water and using a spatula or your hand, mix until you have a wet, sticky dough, about 30 seconds. Make sure its really sticky to the touch; if its not mix in another tablespoon or two of water. Cover the bowl with plastic wrap and let it sit at room temperature (about 72 degrees F), out of direct sunlight, until the surface is dotted with bubbles and the dough is more than doubled in size. This will take a minimum of 12 hours and (the preferred) up to 18 hours. This slow rise is key to flavor.

When the first fermentation is complete, generously dust a work surface (wooden cutting board) with flour. Use a spatula to scrape the dough onto the board in one piece. When you begin to pull the dough away from the bowl, it will cling in long, thin strands (this is the developed gluten), and it will be quite loose and sticky-do not add more flour. Use lightly floured hands or a spatula to lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.

Place a cotton or linen tea towel on your work surface and generously dust the cloth with flour. Use hands or spatula to gently lift the dough onto the towel, so it is seam side down. If the dough is tacky, dust the top lightly with flour. Fold the ends of the towel loosely over the dough to cover it and place it in a warm draft free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, making an indentation about 1/4 inch deep, it should hold the impression. If it doesn't, let it rise another 15 minutes.

Half an hour before the end of the second rise, preheat the oven to 475 degrees F, with a rack in the lower third position, and place a covered 4 1/2 to 5 1.2 quart heavy pot in the center (Lodge or Le Crueset dutch oven) of the rack.

Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel, lightly dust the dough with flour, and quickly but gently invert it into the pot, seam side up. (Pot will be very hot). cover the pot and bake for 30 minutes.

Remove the lid and continue baking until the bread is a deep chestnut color but not burnt, 15 to 30 minutes more. Use a spatula to carefully lift the bread out of the pot and place it on a rack to cool thoroughly. Don't slice or tear into it until it has cooled, which usually takes at least an hour.