Crusty Bread
Chef's notes
This bread is super simple to make and takes a bit to dial in.
The only real notes I have here is you can use whatever round pan you want to bake it in. Or use a square one, just make sure the walls of the pan are high.
Less is more with this bread. You really don't want to over knead the bread here. If you're used to making bread that need a lot of kneading, this will feel odd.
Details
- ⏲️ Prep time: 27 hours
- 🍳 Cook time: 50 to 60 min
- 🍽️ Servings: 1 loaf
Ingredients
- 1-1/2 teaspoons active dry yeast
- 1-3/4 cups warm water (110° to 115°)
- 3-1/2 cups plus 1 tablespoon all-purpose flour, divided
- 2 teaspoons salt
- 1 tablespoon cornmeal or additional flour
Directions
- In a large bowl, dissolve yeast in warm water. Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour.
- Stir down dough (dough will be sticky). Turn onto a floured surface; with floured hands pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Place in a large greased bowl, turning once to grease the top. Cover and let rise at room temperature until almost doubled, about 1 hour.
- Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight.
- Grease the bottom of a roasting pan with sides at least 4 in. high; dust pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place into prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours.
- Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes.
- Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.