Adapted from Jim Lahey, Sullivan Street Bakery<\/p>\n
Time: About 1\u00bd \thours plus 14 to 20 hours rising<\/p>\n
3 cups all-purpose or bread flour, more for dusting<\/p>\n
\u00bc teaspoon instant yeast<\/p>\n
1\u00bc teaspoons salt Cornmeal or wheat bran as needed.<\/p>\n
1 5\/8 cups water<\/p>\n
1. In a large bowl combine flour, yeast and salt. Add \twater, and stir until blended; dough will be shaggy and sticky. \tCover bowl with plastic wrap. Let dough rest at least 12 hours, \tpreferably about 18, at warm room temperature, about 70 degrees.<\/p>\n
2. Dough is ready when its surface is dotted with bubbles. \tLightly flour a work surface and place dough on it; sprinkle it with \ta little more flour and fold it over on itself once or twice. Cover \tloosely with plastic wrap and let rest about 15 minutes.<\/p>\n
3. Using just enough flour to keep dough from sticking to work \tsurface or to your fingers, gently and quickly shape dough into a \tball. Generously coat a cotton towel (not terry cloth) with flour, \twheat bran or cornmeal; put dough seam side down on towel and dust \twith more flour, bran or cornmeal. Cover with another cotton towel \tand let rise for about 2 hours. When it is ready, dough will be more \tthan double in size and will not readily spring back when poked with \ta finger.<\/p>\n
4. At least a half-hour before dough is ready, heat oven to 450 \tdegrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, \tPyrex or ceramic) in oven as it heats. When dough is ready, \tcarefully remove pot from oven. Slide your hand under towel and turn \tdough over into pot, seam side up; it may look like a mess, but that \tis O.K. Shake pan once or twice if dough is unevenly distributed; it \twill straighten out as it bakes. Cover with lid and bake 30 minutes, \tthen remove lid and bake another 15 to 30 minutes, until loaf is \tbeautifully browned. Cool on a rack.<\/p>\n
Yield: One 1 \u00bd-pound loaf.<\/p>\n","protected":false},"excerpt":{"rendered":"
Adapted from Jim Lahey, Sullivan Street Bakery Time: About 1\u00bd hours plus 14 to 20 hours rising 3 cups all-purpose or bread flour, more for dusting \u00bc teaspoon instant yeast 1\u00bc teaspoons salt Cornmeal or wheat bran as needed. 1 5\/8 cups water 1. In a large bowl combine flour, yeast and salt. Add water, […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[5],"tags":[35],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/18"}],"collection":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/comments?post=18"}],"version-history":[{"count":1,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/18\/revisions"}],"predecessor-version":[{"id":493,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/18\/revisions\/493"}],"wp:attachment":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/media?parent=18"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/categories?post=18"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/tags?post=18"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}