3 cups bread flour (408 grams)
1 packet (7 grams) instant yeast
1 1/2 teaspoons salt
50g Butter or Marg
1. Combine flour, yeast, butter and salt in a large bowl, with fingers to resemble fine breadcrumbs.
Add 1 1/2 cups Warm water and stir until blended; dough will be sticky.
Cover bowl with plastic wrap.
Let dough rest about 4 hours at warm room temperature, about 21C.
2. Lightly flour a work surface and place dough on it; fold left side to the middle the right side over that (you have 3 layers) turn 90deg and repeat,turn 90deg and repeat again.
Place dough in the floured washed out bowl Cover loosely with plastic wrap and let rest in a warm place 30 minutes more.
3. While the dough is proving for 30min, heat oven to 230C.
Put a 6-to-8-Liters heavy covered pot (22cm cast iron, enamel, Pyrex or ceramic with lid) in oven as it heats.
When dough is ready, carefully remove pot from oven.
Slide your hand under dough and put it into pot, seam side up.
Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
4. Cover with lid and bake 30 minutes, then remove lid and bake another 20 minutes, until loaf is beautifully browned.
Cool on a rack.
Yield: 1 big loaf.
1 packet (7 grams) instant yeast
1 1/2 teaspoons salt
50g Butter or Marg
1. Combine flour, yeast, butter and salt in a large bowl, with fingers to resemble fine breadcrumbs.
Add 1 1/2 cups Warm water and stir until blended; dough will be sticky.
Cover bowl with plastic wrap.
Let dough rest about 4 hours at warm room temperature, about 21C.
2. Lightly flour a work surface and place dough on it; fold left side to the middle the right side over that (you have 3 layers) turn 90deg and repeat,turn 90deg and repeat again.
Place dough in the floured washed out bowl Cover loosely with plastic wrap and let rest in a warm place 30 minutes more.
3. While the dough is proving for 30min, heat oven to 230C.
Put a 6-to-8-Liters heavy covered pot (22cm cast iron, enamel, Pyrex or ceramic with lid) in oven as it heats.
When dough is ready, carefully remove pot from oven.
Slide your hand under dough and put it into pot, seam side up.
Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
4. Cover with lid and bake 30 minutes, then remove lid and bake another 20 minutes, until loaf is beautifully browned.
Cool on a rack.
Yield: 1 big loaf.
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