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Instructions
- Combine all ingredients in mixer bowl and mix well. (A wooden spoon will mix it, or use the paddle attachment). Add water or flour as needed to get a dough that is a thick, sticky, shaggy mess. If you want to mix in any special ingredients, do it now.
- Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature for 12-24 hours. Don't skimp on the "sitting" time.
- When you are ready to bake, place a cast iron pot with a lid into the cold oven on the middle rack. Turn the oven on to 450 degrees and let the pot preheat for at least 30 minutes.
- When the pot is really hot, take it out of the oven and carefully scrape the sticky dough into the hot pot. A wooden spoon works great for this. The dough should sizzle as it hits the pan. Cover the pot with the hot lid and return it to the oven.
- Bake, covered, for 30 minutes. Then remove the lid and bake an additional 10-15 minutes or until the top is golden brown. Remove from the oven and tip the bread out of the pot. Allow to cool at least 30 minutes before slicing into thick slices. I usually cut most of my slices in half before serving, because they end up pretty wide in the middle.
- This recipe can be increased by half (e.g. 4.5 cups of flour) and it will still fit in my cast iron pot. A double batch is too big, though.
Recipe Notes
Possible add-in ideas: chopped Kalamata olives, coarsely chopped cloves of roasted garlic, lemon zest and fresh herbs, dried cranberries and chopped walnuts.
Here's the link to the original recipe: http://www.simplysogood.com/2010/03/crusty-bread.html
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