3 cups of bread flour<\/p>\n\n\n
1 \u00bdcups water<\/p>\n\n\n
\u00bc teaspoon yeast<\/p>\n\n\n
1 \u00bcteaspoon salt<\/p>\n\n\n
olive oil (for coating)<\/p>\n\n\n
extra flour, wheat bran or cornmeal (for dusting)<\/p>\n\n\n
1. <\/strong>Mix dry ingredients in a bowl. Add water and, using a wooden spoon, spatula or your hand, mix until wet and sticky, about 30 to 60 seconds. Place the dough in another bowl.<\/p>\n\n\n After 20 minutes, dust a bit of flour around the edges, and use a flexible spatula or scraper to separate dough from bowl. Then, with wet finger tips, grab an edge to the dough, and pull away from the center, then bringing it back in to fold over the center of the dough. Do this several times.<\/p>\n\n\n Let rest for twenty minutes and repeat the above step. Do this for a total of four times.<\/p>\n\n\n Cover and let rest for 12 hours at room temperature.<\/p>\n\n\n 2. <\/strong>Remove the dough and fold once or twice. Let the dough rest for 15 minutes. Next, shape into a ball. Generously coat a cotton towel with flour, wheat bran or cornmeal; place the dough seam side down on the towel and dust with flour. Cover with a cotton towel and let rise one to two hours at room temperature, until more than doubled in size.<\/p>\n\n\n 3. <\/strong>Preheat a six- to eight-quart Dutch Oven, at 450 degrees, at least 30 minutes prior to baking. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot, seam side up. Cover with the lid and bake 30 minutes. Remove the lid and bake 15 to 30 minutes uncovered, until the loaf is nicely browned.<\/p>\n","protected":false},"excerpt":{"rendered":"