Super easy and delicious! No kneading required!
Whisk the flour, salt and yeast together in a non-metal bowl. Slowly add 1 1/2 cups warm water, mixing with a wooden spoon just until combined. (No kneading ! Yay!) Cover tightly with plastic wrap. Let this sit on your counter for 12 to 24 hours. (I think it is best to make the dough the night before and bake it the next day.)
About 2 1/2 hours before you plan on eating it, sprinkle 1/4 cup of flour on your counter and scrap out the dough onto the flour (it will be very sticky). Work the flour in just until it is easy to handle. Form into a round loaf and place on parchment paper. Spray loaf with Pam and cover with your already-used piece of plastic wrap.
After 1 1/2 hours, heat your oven to 500 degrees and put a Le Creuset-type pot in the oven. (I used my dutch oven pot from my camping stuff, but you can also use a large pyrex pot.)
After 30 minutes, remove plastic wrap and place the dough, while still on the parchment paper, in the heated pot.
Cover with a lid. Reduce heat to 450 degrees. Cook for 30 minutes, then remove the lid and cook for 10 minutes more.
That’s it!
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This bread transports me to simpler times and is much loved with honey butter!
WOW. This is a very easy bread dough to make. Nothing is easier than putting some ingredients in a bowl, stirring everything together and then letting it sit there. The bread tasted delicious! I will be making this bread often.
by Lindsay @ My Therapist Cooks in
Breads
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
by PW Food & Friends in
Breads
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
by PW Food & Friends in
Breads
Prep: Cook:
Serves: 12 Level: Intermediate
10 Comments
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bakerluvr on 3.13.2010
I make this bread ALL the time. It is awesome, and it disappears quickly.
Thank you and my iron pot too!!
patkritt on 1.31.2010
Just finished making this — pretty cool! This morning when I looked at it, I thought it had flopped. But decided to proceed anyway. It actually turned out pretty well, and smelled delicious while baking!
nurseheather30 on 12.27.2009
This was so easy to do and tasted absolutely incredible! Mine looked exactly like the picture, I will definitely be making this one again!
La Dame on 10.21.2009
I agree with Frank.. a lower temp oven would help with the too hard of a bottom crust.. try baking it a few mins less too.. I found that it was prefectly cooked around 25 mins.. and make sure your oven rack is in the middle.
Frank on 10.21.2009
catsmeow, you said that “the bottom crust was hard to cut”.
The original recipe, from Jim Lahey of the Sullivan Street Bakery in Hell’s Kitchen New York, calls for a 450-degree oven. You may try that.