New York Times 4 ingredient bread - (a few adaptations for heat)
Here is the recipe and the unbelievable and super moist but crunchy outside of my second try at this artisan bread.
Ingredients
- 3 cups all purpose flour
- 1/4 t. yeast
- 1 1/4 t. salt
- 1 1/2 cups water
Instructions
- Pour the flour into a large bowl followed by the yeast and salt. Mix the dry ingredients together then add the water. With your clean hand or spatula just stir the ingredients and mix till they all come to a ball.
- Do not knead or over mix. The dough will be sticky, but all the flour should be incorporated. Cover with a towel and set in a warm area, 70 degrees, overnight for 12 hours, as long as 18 hours.
- After the dough has risen remove from bowl and lightly flour and with minimal forming make into a ball. You can seed it now by putting seeds on a damp towel and laying the ball, seam side down, on the towel and on the top sprinkling more seeds or just leave it plain.
- Preheat the oven to 450 degrees moving your oven racks as high up from the bottom as you can and still being able to put your cast iron casserole dish in the over with the lid on it.
- Remove the lid and get the pot hot while the oven is coming up to temperature. Once at temperature carefully place the loaf in the bottom of the pan and put back in the oven with the lid on for 30 minutes. No peaking... It isn't cooking if your looking.
- With the lid on the pot it's creating steam and that is going to create the fantastic holes on the inside of your loaf to make it light and airy.
- After the half hour is up carefully remove the lid to the casserole and bake in the oven for 20 minutes more letting the crust get golden and crunchy.
- Remove from oven and set out on a cooling rack. Store in a airtight container for freshness.