Notes — None. (unknown kcal/recipe)

Ingredients

• 3 cups flour
• 2 tsp salt
• 1 tsp active dry yeast
• 1 1/2 cups warm water (110-115˚F or about as hot as your faucet will go.)

Instructions

1. Mix together dry ingredients in mixer bowl.
2. Add warm water and set mixer, with dough hook, to low until uniform texture. The dough will be sticky.
3. Cover with plastic wrap and store in warm place for about 12-18 hours. The dough will double and be bubbly.
4. Heat oven to 450ºF. Warm a dutch oven or cast-iron pan in the oven for 30 min to warm it before baking.
5. Punch down dough. Kneed the dough into a ball. Place the ball on a sheet of parchment paper that’s covered wth a thin layer of flour. Cover it with plastic wrap.
6. Remove warmed dutch oven/cast iron pan from oven. Uncover dough and carefully transfer to Dutch oven, with or without parchment paper beneath. Cover with dutch oven or another cast iron pan and return to oven.
7. Bake bread 45 minutes covered, then another 10-30 minutes uncovered until dough is baked through and golden brown on top. Cool slightly before slicing.