•INGREDIENTS:
Flour: 3 cups (preferably white spelled or white wheat flour)
Warm Water: 1.5 cups
Salt: 2 heaping teaspoons
Dry Yeast: 2 teaspoons
•INSTRUCTIONS:
Combine Dry Ingredients:
In a large bowl, add 3 cups of flour and 2 heaping teaspoons of salt. Mix gently to combine.
Add Yeast:
Stir in 2 teaspoons of dry yeast into the flour mixture.
Add Warm Water:
Fill a cup with very warm water. Pour 1 cup into the flour mixture and stir to dissolve the yeast.
Add another half cup of warm water, adjusting as necessary to achieve a dough that is not too thick or too runny.
Mix the Dough:
Use a silicone spoon to mix until the dough comes together. If it’s too thick, add a little more water.
Let the Dough Rise:
Cover the bowl with a cloth or plastic wrap. You can let it rise:
In the refrigerator overnight
At room temperature for about 3 hours
In a preheated oven at 30°C (86°F) for 1 hour.
Preheat the Oven:
Preheat your oven to 220°C (428°F) along with a pot and lid (cast iron or oven-safe pot).
Shape the Dough:
Once risen, fold the dough gently and prepare to transfer it.
Transfer to Pot:
Carefully remove the hot pot from the oven. Sprinkle a little flour on the bottom, then place the dough inside. Sprinkle a bit more flour on top.
Bake with Lid:
Cover the pot with the lid and bake for 45 minutes.
Finish Baking:
After 45 minutes, remove the lid and lower the oven temperature to 200°C (392°F). Bake for an additional 20-30 minutes until the bread is golden and crusty.
Cool and Slice:
Once done, remove the bread from the pot and let it cool slightly before slicing.
