Crusty on the outside and tenderly amazing on the inside! One of the most popular recipes ever published in the New York Times, this recipe comes from Jim Lahey of Sullivan Street Bakery. No special ingredients, equipment, or technique, just plain simple and delicious! Mix it up in the evening and bake in the morning or mix it up in the morning and bake it for dinner.
Give it a try!
3 cups flour
1¾ tsp salt
1/4 tsp instant yeast
1½ cups water
In a large bowl, stir together flour, salt, and yeast. Pour in water and stir until all combined. Dough will be sticky. Cover with plastic wrap. Let sit 12-18 hours, at room temperature (approx 70°). Dough is ready anytime after 12 hours when surface is bubbly and you are ready to bake.
Heat oven to 450°. Pour dough onto heavily floured surface and shape into a ball or oval (depending on your pot). Cover with plastic wrap and let sit while the pot is heating. Put *pot with lid* into preheated oven to heat for 30 minutes. There is no need to grease or spray pot. Remove hot pot from oven and drop in the dough (careful it’s HOT!). Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on cooling rack to cool.
* Use a cast iron pot, crock pot insert, glass Pyrex, any 5-7 quart pot with lid that is made for oven use.
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