Great flavor, some technical adjustments Recipe yielded a beautiful, delicious, crusty loaf. Makes one 1 1/2-lb (750 g) loaf.Īdapted from Sullivan Street Bakery (New York City) and Mark Bittman, "The Secret of Great Bread: Let Time Do the Work," The New York Times, Nov.
Using oven mitts, turn the pot on its side and gently turn the bread it will release easily. Transfer the pot to a wire rack and let cool for 10 minutes. Uncover and continue baking until the loaf is browned, 15 to 30 minutes more. Cover with the lid and bake for 30 minutes. If desired, using a very sharp knife, cut three shallow parallel slits in the top of the dough. Shake the pan once or twice if the dough is unevenly distributed it will straighten out as it bakes. Slide your hand under the towel and turn the dough over, seam side up, into the pot it may look like a mess, but that's okay. Cover with another cotton towel and let rise until the dough is more than double in size and does not readily spring back when poked with a finger, about 2 hours.Īt least 30 minutes before the dough is ready, put a 2 3/4-quart (2.75 l) bread pot or Dutch oven in the oven and preheat the oven to 450☏ (230☌).Ĭarefully remove the pot from the oven. Put the dough, seam side down, on the towel and dust with more flour or cornmeal. Generously coat a cotton towel, preferably a flour sack towel (not terry cloth), with cornmeal. Using just enough flour to keep the dough from sticking to the work surface or your fingers, gently and quickly shape the dough into a ball. Cover loosely with plastic wrap and let rest for 15 minutes. Sprinkle the dough with a little flour and fold the dough over onto itself once or twice. Place the dough on a lightly floured work surface. Let the dough rest at warm room temperature (about 70☏/21☌) until the surface is dotted with bubbles, 12 to 18 hours. oz./410 ml) water and stir until blended the dough will be shaggy and very sticky. In a large bowl, combine the flour, yeast, salt, rosemary and zest.
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