There are many on line versions of this recipe. This is one of my favourites. It is easy, delicious and smells incredible. A great way to impress your friends and family for Christmas dinner.
INGREDIENTS:
3 cups all purpose flour
1 tablespoon kosher salt or 2 teaspoons of regular table salt
1/2 teaspoon of instant yeast
1 1/2 cups plus 1 tablespoon of room temperature water
extra flour for prep work
METHOD:
In a large bowl, combine flour, salt and yeast. Stir in water. Dough will be very sticky.
Cover with plastic wrap and then with a tea towel. Let sit at room temperature for at least 18 hours. Dough should double in size and have bubbles on the surface.
Generously flour work surface. Scoop out dough, shape into a rough ball and fold into thirds. Place seam side down. Dust with flour. Cover loosely with plastic wrap and let sit for 15 minutes.
Place clean tea towel on work surface and dust generously with flour. Fold dough into thirds again and place seam side down on tea towel. Dust top with flour and fold tea towel over top. Let rise for 2 hours.
After 1 1/2 hours preheat oven to 450F. Place an empty medium sized heavy cast iron pot (Le Creuset) with lid on, in the oven. Heat for 30 minutes.
Then remove pot from oven. Place hand under tea towel and carefully flip dough into the pot. Be very careful, the pot is very HOT.
Cover and bake for 30 minutes. Remove lid and bake for another 20 to 30 minutes. Cool on a rack.
TIPS:
1. I usually assemble the dough before going to bed and bake it the following day.
2. A variation would be to add 2 tablespoons of sesame seeds or poppy seeds before the last proofing. After sprinkling the tea towel with flour, sprinkle the seeds over the flour and then place the dough on top, continue as instructed.
3. Do not let dough sit out more than 24 hours.
4. Set dough in a draft free spot, while it is proofing.
5. A heavy cast iron pot is important because it mimics the function of a commercial steam oven .
