- 1 package (2 1/4 tsp.) active dry yeast
- 1 1/2 cups warm water
- 1 1/2 teaspoons salt
- 3 cups bread flour or all-purpose flour
Dissolve the yeast in the warm water in a bowl or mixer.
Add the flour and salt (in that order) and mix thoroughly.
Cover the bowl and let rest on a counter at room temperature at least six hours, up to 24 hours. It will be loose and bubbly.
Dust a cutting board with some flour and scrape the dough onto it.
Sprinkle a bit of flour over the top as it will be very sticky.
Don't knead, just fold the dough over onto itself a couple of times, and shape into a ball. If the dough is too loose, just knead in a little flour a few tablespoons at a time.
Shape into a ball by pulling around the dough edges and folding underneath. Place on a piece of parchment paper and cover with a towel and let rise for another 1 to 1 1/2 hours.
Preheat oven to 450 degrees.
Using the parchment paper, lift up the dough ball and gently set it on to a cookie sheet or other large pan.
Use a knife to slash 3 slits in the dough, diagonally. (The slits help the dough rise while baking and generally look awesome.)
Place pan in the oven.
Bake for 35 minutes, until loaf is light brown and crispy.
Remove from oven and let cool before cutting.
*Notes:
This recipe doubles beautifully. I usually double it and let it sit in a large 6 qt. rubber maid container overnight. When it's time to bake it we shape it in to two large round loaves or four small bread bowls. The longer it sits the more sourdough notes it picks up.
Dutch oven variation:
When you are ready to bake the bread, preheat your dutch oven in the oven at 450 degrees.
Use a knife to slash 3 slits in the dough, diagonally.
Carefully remove the dutch oven, take off the lid, and using the parchment paper, lift up the dough ball and gently set it into the dutch oven.
Replace lid and place back in oven.
Bake covered for 20 minutes, remove dutch oven lid, and bake for another 15 minutes uncovered.
Remove and let cool... you know the rest.
