Ingredients:
3 cups all purpose flour,
1/4 tsp dry instant yeast,
1 1/4 tsp sea salt,
1 1/2 cups warm water
Directions:
In a large bowl mix the warm water, yeast, flour and salt together to form a sticky
dough. Cover with a wet towel and let it sit for 12 - 16 hours at room temperature.
Take a sheet pan and sprinkle generously with cornmeal or flour. Remove the
dough onto a floured table, sprinkle more flour on top of the dough and press
down a little. Bring the sides to the middle, turn over and gently form into a
round shape dough. Carefully transfer to the pan, dust the top with more flour.
Cover with a very dry towel and let it sit for 1 1/2 hr to double in size. Preheat
the oven to 425F, put a pan of hot water on the bottom rack. Using a sharpe
knife, slit the top of the dough about 1/4" deep. You can make 3 or 4 slits or
just one 1/2" deep slit in the middle. Put the pan in the oven for 30 mins, turn
and bake for another 20 mins. Let it cool completely before slicing.
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