Directions: |
Directions:1. In a large, covered bowl combine flour, yeast, and salt. Add water and stir until blended; dough will be sticky. Cover the bowl and let the dough rest at least 12 hrs., preferably about 18 hrs., at a warm room temperature.
2. The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place the dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with a cotton dishtowel and let rest about 15 min.
3. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently and quickly shape the dough into a ball (use rubber scraper and fold dough over several times). Generously flour a large piece of parchment paper; place dough seam side down and dust with more flour. Cover and let rise for 2 to 3 hrs. (until it is doubled in size and will not readily spring back when poked with a finger).
4. At least a half-hour before the dough is ready, heat the oven to 450 degrees. Put a heavy pot in the oven. When dough is ready, carefully remove pot from oven and sprinkle some flour in the bottom. Pick up the parchment paper and dump the dough into the hot pot. Sprinkle more flour over the top, then use a serrated bread knife to cut an X into the top of the floured dough OR cut into the dough using sharp kitchen scissors. Cover with a lid and bake for 30 min.; then remove the lid and bake for 15 more min. (decrease to 425 if looks too brown), until loaf is beautifully browned. (Listen to it crackle!) Cool on a rack a least 45 min. before slicing. |
This recipe for Round Loaf is from