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Cast iron farmhouse bread
Ingredients
- 3 cups (710 milliliters) flour, divided
- 1 tablespoon (15 milliliters) salt
- 1-1/2 teaspoons (7.5 milliliters) active dry yeast
- 1-1/4 cups (300 milliliters) warm water (not hot)
- Oil, for greasing bowl
- Cornmeal, for dusting
- Butter, for serving
Directions
- Add two cups (470 milliliters) flour, salt, and yeast to a bowl, and stir to combine. Pour in water and stir until incorporated into a sticky dough. Cover bowl with a damp tea towel. Let sit 15 hours.
- Remove cloth from dough. Flour the counter with the remaining flour. Turn the dough out onto the counter and knead to incorporate the flour. Shape into a ball and place in a greased mixing bowl. Cover with a damp tea towel. Let rest one hour.
- Meanwhile, preheat oven to 450 F (230 C). Once hot, place Dutch oven into oven for 30 minutes.
- Remove Dutch oven from oven. Sprinkle the bottom with cornmeal. Place dough ball inside. Cut a slash in the top using a knife. Cover Dutch oven and put back in oven.
- Bake 30 minutes. Remove lid and bake a further 15 minutes until crusty and golden.
- Remove and let cool slightly. Slice and serve warm with butter.
