Old World Bread
I got this recipe from a friend who used it with home ground wheat flour. Very good.
Here is the original recipe the way it was given to me.
3 1/2 cups flour (1/2 can be whole wheat)
2 teaspoons non iodized salt
1/4 teaspoon active dry yeast
Stir with fingers.
Add 1 1/2 cups non-chlorinated water
Stir with a wooden spoon.
Cover and let sit at room temperature for 12 to 24 hours, the longer the better.
Preheat oven to 450 degrees
Form loaf and place in roaster/dutch oven sprinkled with cornmeal.
Cover and cook 30 minutes.
Uncover and cook 10-15 minutes more.
What I did.
After the dough sat on the counter overnight in a covered bowl I found it was a bit sticky so I used a few Tablespoons of flour around the edges so I could get it out of the bowl and then I formed it on a parchment covered baking sheet and slashed the top. Covered it again for an hour and let it rise.
I placed the bread in a 400 degree preheated oven and set the timer for 30 minutes.
Which was perfect.
I love the idea of making the dough the night before and I think I will try to get more into that habit so there is fresh bread in the morning instead of just for dinner. Please tell me what you think.
Peace, Kirsten
