3 c Bread Flour (or, 1/2 c whole wheat flour + 2 1/2 c bread flour)
1/4 t Instant Yeast
1 t Salt
1-1/2 c Water, lukewarm
- In large mixing bowl: Add all ingredients
- Stir until well mixed
- Cover bowl with plastic wrap. Let sit on counter or somewhere warm & cozy, 12-20 hours
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| After it's prolonged nap, the bread should look like this. |
- Dump onto floured surface
- Wet your hands to offset the floured surface, maintaining an appropriate flour:water ratio
- Grab the dough, fold over all the ends/corners towards the middle
- Flip it over for a nice round surface, tucking ends underneath
- Transfer to parchment paper. Cover. Let nap for 2 hours. Will puff up, nearly doubling in size
*If you let it nap in a tall narrow bowl, it'll rise ~6". If you leave it on the counter, it'll rise ~3-4", making a flatter loaf.
- For 30 mins before the 2-hour nap ends, preheat a covered pot in oven at 450F (Think cast iron, ceramic, pyrex, stainless steel, enamel pot with lid. No plastic parts! At least 4" tall)
- Lift parchment paper with bread on it, into the pre-heated pot. Shake pot a bit to even out the dough if necessary
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| Bread should be sitting on the parchment paper, keeping it from sticking |
- Cover, put back in oven. Bake covered 30 mins.
- UNcover, bake another 15-20 mins. To check, tap the bread - should sound hollow, low like a drum
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| Serve warm. Always. Reheat at 350F for 10 mins if needed. |
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