|This recipe was originally published in the New York Times several years back. I had pinned it on Pinterest and was very curious to try it. My mom and I were making Corn and Crab Chowder for dinner one night and she asked me to bring bread. I figured this was the perfect time to try out the recipe since it looked so easy. It was unbelievably easy and more importantly, the bread was amazing. My bread machine may be spending some additional time in the pantry since it just got downgraded. I still cannot believe that such a simple process provided such a gorgeous and tasty loaf of bread.|
3 cups bread flour
¼ teaspoon yeast
1 ½ teaspoons kosher salt
1 ½ cups warm water
Covered oven safe pot (I used my Dutch oven)
Mix together the flour, yeast, salt and water in a large bowl. Cover the bowl with plastic wrap and sit in a wrap place for 12 to 18 hours.
After the dough has set for 12 to 18 hours, wet your hands and shape the dough into a ball. Place the ball on a sheet of parchment paper. Transfer the dough by holding the parchment paper back into the bowl. Cover the bowl again with plastic wrap and allow to sit for two hours more.
Preheat the oven to 450 degrees with the pot inside. Add the dough to the pot, cover and bake for 30 minutes. Remove the cover and bake for 20 minutes more.
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