- 3 cups bread flour
- 1 packet (1/4 oz) instant yeast
- 1.5 teaspoons salt
- Oil as needed
- Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at room temp (about 70 degrees).
- Lightly oil a work surface and put dough on it. Fold over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes.
- As soon as you start the rest period, place a 6 to 8 quart oven safe heavy covered pot in the oven and turn oven on set to 450 degrees.
- At the end of the 30 minutes, carefully remove pot from oven. Slide your hand under the dough and put it into pot, seam side up. Shake the pan once or twice if dough is unevenly distributed – it will straighten out as it bakes.
- Cover with lid; bake 30 minutes. Remove lid and bake another 15 to 30 minutes until loaf is nicely browned. Cool on rack.
Created by Jon