From the soon to be released Breakfast--a self help book. . .
|3 cups flour|
|1/4 tsp. dry yeast|
|1 1/2 tsp. salt|
|1 5/8 cup (1 1/2 cups Plus 2 Tbs) warm (110-120 degree) water|
Stir flour, yeast, and salt together. Add water and mix well. Cover with oiled waxed paper and a towel. Let rise 12 – 14 hours. “Plop” onto a floured board. Incorporate flour and knead several times until dough is easy to handle. Place into a greased bowl. Let rise 3 more hours. Place heavy skillet with cover in oven. Preheat to 425 degrees. When hot, remove skillet, uncover and spray with cooking spray. Gently roll dough into hot skillet and cover. Bake for 30 minutes. Remove cover. Bake another 30 minutes. Cool bread on rack. Loaf is crusty, porous, and grained like peasant bread. GREAT with soups and especially good toasted with lots of butter!