3 cups unbleached all-purpose flour
1 teaspoon yeast
1 teaspoon salt
1 1/2 cups warm water
In medium mixing bowl, stir together flour, yeast and salt. Add warm water and stir with wooden spoon just until mixed. Cover with a piece of plastic wrap and let sit overnight, or for 12-24 hours. Heat a dutch oven, size 22 -28 Le Cruset, in the oven at 450 degrees for 30 minutes. Risen dough will be sticky. Pour risen dough onto heavily floured counter top and lightly shape into a round loaf. Remove hot pot from oven and carefully set dough in pot. Cover with lid and return to oven to bake at 450 degrees, covered, for 30 minutes. Remove lid and bake 5-10 more minutes. Remove from oven and carefully remove bread from pot and place on a cooling rack. Enjoy this delicious crusty bread hot by itself or with any meal!
|I made this batch of bread with some whole wheat flour. The recipe calls for white flour, which is my favorite flour to use for this bread.|