|12 h||45 min||12|
|3 cup||All-purpose white flour|
|1 3/4 tsp||Salt|
|1/2 tsp||Instant dry yeast, Fleischmann's|
|1 1/2 cup||Water (warm)|
Mix flour, salt and yeast in a large bowl.
Add warm water and stir until combined, it will look like a mess at this point but do not worry as it will come together.
Cover the bowl tightly with plastic wrap and leave on the counter overnight (at least 12 hours). If it's really cold outside, you may need to drape drape a towel over top of the bowl to keep it warmer.
In the morning, pre-heat your oven to 450 degrees. Place a pot or baking dish with lid in the oven. This will allow both the oven and the baking dish to heat. Let the pot or baking dish sit in the oven to heat for about 20-30 minutes.
Place bread dough on a very well floured counter. Shape the bread into a ball and cover on all sides with flour. Most of the flour will dust off the bread in the end, so don't worry about how much you use. Cover dough with the plastic wrap.
Carefully remove the hot pot or baking dish from the oven and place your bread dough into it. There is no need to reshape your dough.
Put the lid back on and bake bread for 30 minutes.
Remove the lid and bake for approximately 15 more minutes. This is to give your bread that nice crusty feel on the outside.
Once bread is finished, place on a cooling rack. Once it has cooled off for approximately 10 minutes, you can cover it with a kitchen towel to keep it warm until serving time OR simply allow it to cool to room temperature.
I have used two types of pots/dishes successfully to make this bread. The first is my amazing yellow, Cast Iron Emile Henry pot with a lid. I have also used my round, white Corning Ware casserole dish with a glass lid (otherwise known as my Mac ‘n Cheese casserole dish). The bread on the left in the first photo of this post was made in the cast iron pot and the bread on the right was made with the Corning Ware dish. The pot is larger, therefore the bread was less uniformly formed during the baking process.