Artisan Bread

My friend Rosalynde found this recipe in the New York Times. The secrets are a good sponge for your dough and a dutch oven with a lid. Crusty, chewy, air bubbly goodness. I like to serve it with Mozzarella Caprese, any soup, or slathered with Nutella!

First, here's the link to the article itself with the original recipe:
http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=1&oref=slogin

I basically follow the recipe, but I skip a few steps. Here's what I do:
The night before you want to eat the bread, mix 3 cups of flour (all-purpose is fine, doesn't need to be bread flour), 1/4 tsp yeast (I use instant bread-machine yeast), 1 5/8 cup water, and 1 1/4 tsp salt. Mix it in a large bowl just until it comes together; it will be very sticky and very ugly, don't worry about it.

Cover the bowl with plastic wrap, and leave it alone for at least 18 hours---it can go even longer, too. You should see bubbles at the surface when it's ready. About 3 hours before you want the bread to be done, dump out the dough onto a floured surface. It will be a wet, stringy, sticky, ugly mess; don't worry. Just fold it over itself once or twice until it's roughly in a round loaf shape (again, it will be ugly and shapeless---DON'T WORRY!). Leave it to rise again for 2 hours.

Before you're ready to bake, preheat the oven to 450, then put in a round, oven-proof pot with a lid. (I use an enamel stock pot.) When the pot and oven are at temperature, take out the pot and pour the dough into it. Say it with me now: it will be an ugly, sticky mess---don't worry! Shake the pot a little to even things out, then cover with the lid and put in the oven to bake. (Full disclosure: I sometimes skip the heated pot step, and it has always turned out fantastic anyway.) Bake covered for 1/2 hour, then uncovered for 15 more minutes. Prepare to be amazed by the gorgeous loaf that emerges and the incredible taste and texture. Enjoy!