Recipe is simple, but don't be in a hurry. Proofing the dough takes about 12 hours (overnight is great). Just throw in the ingredients, mix, and let it sit on the kitchen counter over night. Next day pop it in the oven. No kneading, no second rises, etc.
Quote:
Crusty Bread
3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups water
In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great.
Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.
Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.
Recipe & photos here.
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That's it. After making it several times, I've decided to let the dough rest on parchment paper, rather than a floured surface. Handling the dough after it has rested releases some of those wonderful bubbles and yields a less-airy loaf. Just pop the whole thing - dough and parchment - into the pot.
Someone on the website mentioned adding 1 Tbsp of sugar to the dough for a higher rise. Makes sense as it gives the yeast something to work with. I'm going to try it next time.
Variations are endless! Roasted garlic and parm, orange-cranberry, rosemary, cheddar-jalapeno...
Enjoy!