- 1
Ingredients
- 3 c all purpose flour or bread flour
- 2/4 t instant or rapid rise yeast
- 1 scant tablespoon salt
- cornmeal
- Can substitute up to 50% wheat flour for white. Can add oniosn, cheese, walnuts or raisons before the dough's 2nd rising.
Preparation
Step 1
In a large bowl combine, flour, yeast and salt. Add 1 5/8 c tepid water and stir until blended. dough will be shaggy and sticky. cover bowl with plastic wrap. Let rest at room temperature for at least 12 hours preferable about 18. Dough is ready when it's surface is dotted with bubbles and gluten (long strands that cling to sides of bowl when tilted). Lightly flour work survace and place dough on it; sprinkle dough with more flour and fold it over on itself once or twice. Generaously coat a cotton towel (not terry) with cornmeal; put dough seamside down on towel and dust with more cornmeal. Cover with another cotton towel or plastic wrap and let rise 2 - 3 hours. When ready dough will be more than double in size. At least 1/2 hour before dough is ready preheat oven to 450 degrees. Put a 4 - 6 quarter ceremic duth oven in as it preheats. When dough is ready carefully remove pot. Slide your hand under towel and turn dough over into pot, steam side up. Shake pan once or twice if dough is unevenly distributed. Cover with load and bake 30 minutes then remove lide and back another 15 - 30 minutes until loaf is browned. Remove from oven, invert pan and cool.