Description
This is a very easy bread to make without any kneading. Bake in a Dutch oven or heavy casserole dish. The bread comes out very crusty and with huge holes throughout, just like at the bakery.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon active dry yeast
- 2 teaspoons salt
- 1 ⅔ cups warm water (110 degrees F/45 degrees C)
- 1 teaspoon chopped fresh rosemary (Optional)
- 1 teaspoon chopped fresh thyme (Optional)
- 1 teaspoon chopped fresh sage (Optional)
Instructions
- Combine the flour
- yeast
- and salt in a large bowl and mix to combine. Add the water and herbs
- if using
- and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours.
- Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half
- and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.
- Liberally flour a kitchen towel (do not use terrycloth). Place the dough ball on the floured towel. Cover with another floured towel. Let the dough rise for about two hours [see footnote].
- Preheat an oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat.
- Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish
- seam-side up; shake the dish so the dough is more evenly distributed.
- Cover and bake for 30 minutes. Remove the lid and bake until the crust is golden brown
- 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing.
Prep Time: 2 hrs 15 mins
Cook Time: 45 mins
Total Time: 2 days
Servings: 6