Ingredients
- So here’s what you do. Start the night before to ensure proper rising time. In a large, non-stick, oven-safe pot mix the following ingredients:
- 1 1/2 cups of room temperature water
- 1 tsp of yeast (or a bit more)
- 1 tsp of salt (or a bit more)
- 4 cups of flour
Preparation
Step 1
Stir it up until it’s thoroughly mixed, then let it sit, uncovered, at room temperature for about an hour and a half.
When you check back, the dough should have puffed up a little bit. Knock it down by mixing it up again for a moment, you don’t have to do too much. Then cover it and put it in the refrigerator overnight (10-12 hours).
The next day, preheat your over to 450 degrees. When it’s at temperature, take the dough out of the fridge and take the cover off (it should have risen again overnight), and put it straight into the oven. Then walk away for about 40 minutes.
After forty minutes, take the pot out of the oven (please use oven mitts when doing this). You will see that you have a perfect crust poking out from the pot. Let it sit and cool for a few minutes before turning it out.
If your cookware is like mine, that is to say so used and abused that the non-stick has worn off, you may need a spatula to help you get it out. I did intend to score the top before baking and did not, and you can see the top went a little lopsided. Never you mind, this was perfectly crusty and chewy, this is some seriously good bread (though mine needed a little more salt). Dipped in olive oil and sprinkled with sea salt it was truly delicious.