Monthly Archives: August 2013
3 cups unbleached all purpose flour
1-3/4 teaspoons salt
1/2 teaspoon Instant or Rapid-rise yeast
1-1/2 cups water
In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for overnite.
In the morning, insert a container that can withstand the high temperature (I use an insert from a crockpot) Preheat oven and container to 450 degrees. While heating oven, put a piece of parchment paper on the counter, sprinkle with flour Turning bread mixture out onto parchment paper and cover with the plastic wrap until oven reaches 450. Carefully pull container from oven. Lift parchment paper with bread mixture by the sides and place in container. Cover the container with double thick foil. Bake for 30-35 minutes. (Don’t use the lid from your crockpot, the handle melts for some reason….lol).
After the 30 minute bake time, remove foil and bake an additional 15-20 minutes (depends on how brown and crusty you want the bread).
Carefully lift parchment paper from the corners (may looked burned, but that’s ok). Place on cooling rack until bread can easily be sliced. ENJOY!
To keep bread crusty, I purchased larger paper bags. You can keep in plastic food storage bag but, crust will be soft. Want it crispy for spaghetti and meatballs? Pop it in the oven for a bit!