Crusty Bread

From From the Kitchen at Boulder Lee
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Ingredients

  • 3 cups unbleached all-purpose flour
  • 1¾ teaspoons salt
  • ½ teaspoon instant or rapid-rise yeast
  • 1½ cups water

Note: you will need a Dutch oven or large, heavy casserole with lid.

Instructions

  • 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 oven to 450 degrees.
  • When the oven has reached 450 degrees place a cast iron pot with a lid (Dutch oven) in the oven 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 oven and drop in the dough.
  • Cover and return to oven for 30 minutes.
  • After 30 minutes remove the lid and bake an additional 7–10 minutes.
  • Remove bread from oven and place on a cooling rack to cool.

Add Ins

Before you add the water

  1. Bacon and cheddar
  2. Rosemary (1 t), feta (¾ c), and sundried tomatoes in oil (½ c)
  3. Jalapenos (canned, small can) and pepper jack
  4. Chocolate and cranberries
  5. Rosemary and sharp cheddar
  6. Chocolate chips and orange infused cranberries
  7. Apricot, cranberry, and chocolate
  8. Rosemary and feta
  9. Marinated artichokes and raw garlic (6 cloves, sliced very thinly)
  10. Orange infused cranberry, almond, and orange zest
  11. Lemon zest, feta, and rosemary