Here is the recipe:
Ingredients 3 cups of four
1 Teaspoon if active dry yeast
1 Teaspoon of salt
1 1/2 cups of luke warm water
Preheat oven to 450°; placing empty dutch oven inside with the lid on. Dutch oven needs to preheat for 30 minutes before you bake.
1. Mix flour, salt, yeast, and water in a bowl.
2. Cover with plastic wrap, and let sit at room temp (70° F) for 12-18 hours. The dough should be bubbly on top when it's done.
3. Lightly sprinkle flour on top of dough, and on work surface.
4. Remove dough from bowl and place onto work surface.
5. Gently fold (sides into middle) until dough is no longer sticky.
6. Place a clean towel in a clean bowl, and heavily flour the towel.
7. Place dough smooth side down into towel, and cover with excess towel.
WARNING: The towel does not go into the oven.
8. Lightly four bottom of Dutch oven, place dough in smooth side up, take a knife and slice the dough on top.
9. Bake with lid on for 30 min. Bake additional 10-15 with lid off.
You will know the bread is done when you can here it crackle, and it produces a hallow knock.
Here is the recipe:
Ingredients 3 cups of four
1 Teaspoon if active dry yeast
1 Teaspoon of salt
1 1/2 cups of luke warm water
Preheat oven to 450°; placing empty dutch oven inside with the lid on. Dutch oven needs to preheat for 30 minutes before you bake.
1. Mix flour, salt, yeast, and water in a bowl.
2. Cover with plastic wrap, and let sit at room temp (70° F) for 12-18 hours. The dough should be bubbly on top when it's done.
3. Lightly sprinkle flour on top of dough, and on work surface.
4. Remove dough from bowl and place onto work surface.
5. Gently fold (sides into middle) until dough is no longer sticky.
6. Place a clean towel in a clean bowl, and heavily flour the towel.
7. Place dough smooth side down into towel, and cover with excess towel.
WARNING: The towel does not go into the oven.
8. Lightly four bottom of Dutch oven, place dough in smooth side up, take a knife and slice the dough on top.
9. Bake with lid on for 30 min. Bake additional 10-15 with lid off.
You will know the bread is done when you can here it crackle, and it produces a hallow knock.