A few years ago my mom made some amazing bread, like artisan good. So good that me and my sister in law requested the recipe on the spot. It's so easy, the only thing hard about this recipe is owning the pot to cook it in. You see, it requires an oven proof lid. For Christmas the next year we both got our dutch ovens and commenced with the bread making.
Step 1. Mix
3 C flour,
1/2 tsp. yeast,
1tsp. salt, and
1 1/2 C water in a large bowl. I use a wooden spoon and only stir it around until everything is moist. Cover and
set aside for 12 hrs or overnight.
(This is what the recipe says but I usually forget the night before and then throw it in a bowl around 8ish in the morning. It's still ready to bake around 4 in the afternoon.)
You're half way to bread bliss at this point and you've hardly done anything.
Step 2. Remember to put your pot
(with lid) in the oven to pre-heat. Set your oven temp to
400 degrees and immediately put your pot with it's lid, inside. Heat the pot for
30 minutes.
Step 3. Time to check on your dough. It should be moist and sticky with lots of little bubbles on top. Sprinkle some flour on the counter and dump out your dough. Fold it over onto itself a few times. Use flour liberally to keep it from being too sticky. The folding will create a "rounded ball".
-put a clean dish towel on the counter, dust with flour and place shaped dough on top.
-Sprinkle dough with flour and cover dough folding over corners of the towel. Remove pan from oven and remove lid, slide hand under towel, uncover dough and flip/dump dough into the hot pan.
-Replace lid, put in oven and bake for 30 minutes. Remove lid and continue baking for 15 minutes, depending on how brown you want your crust. Remove bread and place on cooling rack.
-Resist cutting for at least 20 minutes or it will be doughy.
I've tried tweaking the recipe using wheat flour, but it hasn't quite turned out. For now we'll indulge with white flour a few times a month.
My boys always ask for the "yummy, good, bread" and I know yours will too.
