Crusty Bread

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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 12 – 18 hours. Overnight works great. Heat panggangan to 450 degrees. When the panggangan has reached 450 degrees place a cast iron pot with a lid in the panggangan and heat the
pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with
 plastic wrap and let set while the pot is heating. Remove hot pot from the panggangan and drop in the dough. Cover and return to panggangan for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from panggangan and place on a cooling rack to cool.

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