This is an easy to make crusty, crackling artisan bread that is really good. It only takes five minutes to prep too!
Mix together the following:
3 cups bread flour
1 1/2 tsp salt
1 tsp dry active yeast
Then add 1 1/3 cups slightly warm water
Let it rise in the bowl for 18 hours (Yes I said 18 hours) until doubled in size.
Then dust a clean linen towel (not terry cloth) with corn meal or a course wheat flour and place the ball in the middle of the towel with the side that you pulled and tucked face down. Flip the edges of the towel up to cover the dough and let it sit and rise for two hours.
Then about 20 minutes before the two hours is up heat a ditch oven type pot with a lid in the oven and preheat the oven to 475 degrees. Now open the oven and take of the lid to the pot. Take the towel with the dough in it and flip the dough carefully into the hot pot. Place the lid back on, close the oven and let it bake for 30 minutes. then take the lid off and let it bake for about 20 minutes more or until it’s dark and crusty.
Carefully take the loaf out and let it cool for a little while. I like to cut the first piece when it is still a little warm and smother it with butter. The crust is crunchy and has a deep rich flavor. It is so good.
You can also put some rosemary or other herb in the dough as you are mixing it. About a teaspoon of your favorite herb will do.