Ingredients
3 cups bread flour
1 1/4 tsp salt
1/4 tsp dry yeast
1 1/2 cups water
Preparation
mix all ingredients for 30 seconds until sticky. Add 2 T water more if necessary. Place in bowl and cover ith a damp towel and let sit for 12 to 18 hours. The dough should double and be dotted with air bubbles.
Scrape dough onto a floured surface and push into a ball. Dust the towel with flour, place the dough on top, and fold towel over. After 1 to 2 hours (the dough should hold and indentation when poked) invert dough into a 4 to 5 quart cast iron pot or dutch oven. Add lid to pot and place in a preheated 475F oven. Bake for 30 minutes, then remove the lid and bake for 15 to 30 minutes more until dark brown. Place on a cooling rack for about an hour
