Ready in 20 hours
From Mark Bittman, New York Times, THE MINIMALIST, November 8, 2006. http://www.nytimes.com/2006/11/08/dining/08mini.html
"This recipe can be halved for a single-meal or small-family loaf. Cut the water and flour in half, but leave the salt and yeast the same. Baking time is roughly 20 minutes total in a 470F oven, all with the lid ON.
For diabetics and carb-conscious eaters, this is a great, high quality choice if you love bread. One piece of good hot bread at dinner makes my husband smile. 1/8 of the small loaf I make (and therefore 1/16 of the larger loaf) yields approximately 16 grams carbohydrate, with the end pieces slightly lower and the center slices slightly higher. Yum!"
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is okay. Carefully shake pan (it's hot) once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1 1/2-pound loaf.
RebeccaWhit 1y ago
sweetnhot 2y agoLove this!
cmv013 2y ago
JohnSpear 2y agoOutstanding! Reliably delicious bread. Tip: substitute room temp beer for 1/2 of the H20 and rye flour for 1/2 of the rx'd.
cateagosta 3y agoLoved this bread and the fact I could throw it together and let it do it's thing. Only thing I will change the next time I make this is I will not be baking it in a dutch oven. i'm also going to try adding some variations as I feel this is a definite go to recipe
sharaarnold 3y agoI had made this in my bakering in california and nothing turnedd out as awful as this sorry just trying too help you.
Mjlc 3y agoI want to try this bread, but i am wondering, What does the cotton towel do, do I really need to cover with towels?
mikeperuta 3y ago
JackieJR 4y agoI have been making this bread for over a year now and LOVE it. You can make so many variations--almost impossible to ruin! I have always, however, baked it on a heavy cookie sheet with parchment and corn meal--never in a Dutch oven. Recently I have changed the shape from round to oblong and find that it slices much easier.
shilohann 4y agoAbsolutely wonderful, and easy to make! I have made this bread several times and it has turned out wonderfully every time. It's a delicious bread recipe that my family loves!