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Instructions |
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In a large bowl, combine the dry ingredients, then add water. The dough will be shaggy & very sticky. Cover the dough with plastic wrap. Let the dough rise at room temperature (~70degrees) until the surface is dotted with bubbles (12-18 hours).
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Place the dough on a lightly floured surface. Sprinkle the dough with a little flour and fold over onto itself once or twice. Cover loosely with plastic wrap and let rest for 15 minutes.
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Using just enough flour to keep the dough from sticking to the work surface or your fingers, gently & quickly shape the dough into a ball. Generously coat a towel with cornmeal and let the dough rest wrapped up in the towel for about 2 hours. It will nearly double in size.
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Place a cast iron pot into the oven and preheat to 400 degrees.
Bake the bread in the warmed pot covered for 30 minutes, then uncovered for 15-30 minutes to brown.
Allow bread/pot to cool together for about 10 minutes, then roll loaf out if pan to continue cooling.
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Serving
Suggestions |
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You can add herbs or zest to the recipe to mix it up, but I think it's good plain.
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Originally Submitted
1/4/2013
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