Combine flour, yeast and salt in a large bowl. Add 1 1/2 cup water and stir until blended, dought will be shaggy. Cover bowl with plastic wrap. Let dought rest about 4 hours at warm room temperature, about 70 degrees.
Lightly oil a work surface and place dought on it; fold it over itself once or twice. Cover loosly with plastic wrap and let rest 30 minutes more.
At least a half-hour before dough is ready, heat oven to 450 degree. 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 dough and put it into pot, seam side up. shake pan 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 an additional 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (184g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 26 (4%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 4.7mg||0 %|
|Potassium 224.9mg||6 %|
|Total Carbohydrate 122.9g||36 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 118.1g|
|Protein 20.6g||29 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 611
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!