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Here ya go: EZPZ, just takes over a day to make <img alt="biggrin.gif" src="http://files.kickrunners.com/smilies/biggrin.gif"><br><br>
3 cups of bread flour or all purpose flour (I used all purpose)<br>
1/4 tsp instant yeast (such as Fleischmann's Rapid Rise brand)<br>
2 1/2 tsps of salt, or more to taste<br>
1 1/2 cup plus 2 Tbsp of tepid water<br><br>
In a large bowl, combine flour, yeast and salt. Add the water and stir until blended; dough will be very sticky. Cover bowl with plastic wrap and let dough rest at least 12 hrs, but preferably 18 hrs, at room temp (about 70 degrees). Dough is ready when its surface is dotted with bubbles.<br><br>
Turn dough out on a lightly floured surface; sprinkle dough with more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.<br><br>
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously dust a cotton kitchen towel (not terry cloth) with flour (or use wheat flour or cornmeal), put dough seam side down on the towel and dust with more flour. Cover with another kitchen towel and let rise for 2-3 hrs. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.<br><br>
At least 30 min before dough is ready, preheat oven to 450 degrees. Put a heavy covered pot (cast iron, pyrex or ceramic; anywhere from 3.5 qts to 6 or 8 qts) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that's ok. shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 min, then remove lid and bake another 15-30 min, until loaf is nicely browned. Cool on a rack.
3 cups of bread flour or all purpose flour (I used all purpose)<br>
1/4 tsp instant yeast (such as Fleischmann's Rapid Rise brand)<br>
2 1/2 tsps of salt, or more to taste<br>
1 1/2 cup plus 2 Tbsp of tepid water<br><br>
In a large bowl, combine flour, yeast and salt. Add the water and stir until blended; dough will be very sticky. Cover bowl with plastic wrap and let dough rest at least 12 hrs, but preferably 18 hrs, at room temp (about 70 degrees). Dough is ready when its surface is dotted with bubbles.<br><br>
Turn dough out on a lightly floured surface; sprinkle dough with more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.<br><br>
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously dust a cotton kitchen towel (not terry cloth) with flour (or use wheat flour or cornmeal), put dough seam side down on the towel and dust with more flour. Cover with another kitchen towel and let rise for 2-3 hrs. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.<br><br>
At least 30 min before dough is ready, preheat oven to 450 degrees. Put a heavy covered pot (cast iron, pyrex or ceramic; anywhere from 3.5 qts to 6 or 8 qts) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that's ok. shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 min, then remove lid and bake another 15-30 min, until loaf is nicely browned. Cool on a rack.
