In a large bowl combine the flour, salt, yeast, and water. The water should not be cold, but room temperature. Stir this bread dough until it is well mixed. It will look "shaggy", it will not come to a uniform texture. Cover with plastic wrap and allow to rise 12 to 14 hours in a room that is at least 70 degrees.
Turn dough onto a floured surface. Add just enough flour to keep the dough from sticking to your hands. Quickly shape into a ball and fold over one or twice, cover with plastic wrap, and let rest for 15 minutes.
Use a cloth towel, sprinkle with corn meal, wheat bran, or just flour and turn dough placing the seam side down onto towel that has been dusted with corn meal or wheat bran, or flour. Sprinkle the top of the dough with additional corn meal/wheat bran/flour and cover with a towel and let rise for an additional two hours or until when touched the dough does not spring back.
Preheat oven to 450 degrees. Place a heavy covered pot such as a Dutch oven in the oven, and allow to heat for 30 minutes. Remove lid from pot, and carefully slide your hand under the towel, and place dough into pot, by flipping over into the pot. The seam side should now be facing up. Place the lid on the pot, and place into the oven for 30 minutes. Remove lid, and bake an additional 15 to 30 minutes or until bread is beautifully brown. Cool bread on a cooling rack.
|Serving Size: 1 Recipe (836g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 15.8mg||1 %|
|Potassium 16.9mg||0 %|
|Total Carbohydrate 450.2g||132 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 450.1g|
|Protein 0.1g||0 %|
Powered by: USDA Nutrition Database
Calories per serving: 1743
There are no reviews yet. Be the first!