This could start a bread revolution! With this recipe there is no reason to eat the sub par bread, filled with additives you find at your super market. This bread is seriously turning me into a carb addict. It's so easy and quick to make, you will be impressing your friends and family with your perfect crusty, chewy artisan bread. who doesn't love freshly baked bread. And if you manage not to eat all of it down to the crumbs, you can make the rest i to bread pudding.
let's get started.
1 large bowl (this will double in size as ot ferments)
5 cups of all purpose white flour
1 tsp salt
1/2 tsp yeast
3 cups lukewarm water
How to
In your bowl combine all dry ingredients, mix them together well. Add your water and mix until you get a nice ball of dough or until there's no lumps of dry flour. Cover with plastic wrap and a kitchen towel then let it ferment for 24 hours. You should have a big bowl of bubbly dough when you unwrap it the next day. Sprinkle with semolina or flour especially around the edges so that when you push your hand down the side to separate the dough from the bowl the sides are coated with the semolina. Gently go around the bowl as shown in the pictures. Once you get the dough unstuck gently tuck the sides under just a couple tike to make it a kind of soft ball (see photos) cover and allow it to rise for another two hours. 1 hour into your second rise place your dutch oven inside your oven and preheat at 440 degrees that way by the time your dough is finished rising the pot will be hot and ready to go. Gently pour or slide your dough I to your pot place the lid on and bake for 35 minutes then remove the lid and bake for a other 5 min to brown the crust. Remove from the pot and allow it to cool. It should be on a cooling rack or a few chop sticks.
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