It's fall and that means soups on!
Crusty bread is the perfect companion. We eat a lot of soup in the fall and into spring. The best thing about soup in there is usually broth and that means dipping your crusty bread into the broth and savoring the flavors of soup with the nice hearty crunch of the bread. They just go together hand and hand. This was fresh out of the oven this morning and already have another loaf in. Hope you enjoy this as much as we do. This bread is versatile you can leave recipe as is. Modify with ingredients to make it sweet or savory. I usually double the recipe.
In a large mixing bowl. whisk flour, salt and yeast. Add warm water and mix until a shaggy mixture forms. Spray a large oversized bowl with cooking spray. Remove the dough mixture and pour onto a heavily floured surface and shape into a ball.
Cover the bowl with plastic wrap and let sit covered for 12-18 hours. Overnight is even better.
Preheat your oven to 450 degrees. Once it has warmed up to the temperature. Put a cast iron dutch oven covered with lid in the oven. Heat the pan for 30 mins.
Remove the hot pot from the oven and drop the dough in. I do not spray the dutch oven. Cover and return to oven baking for 30 mins. After 30 mins. remove the lid and bake for another 15 mins. Remove bread from oven and cool on a cooling rack.
To make the bread even more savory you can add any or as much as you like of any of the following or create your own concotion: Jalapeno, Pepper jack cheese, Rosemary, Gruyere, Lemon/Thyme, Asiago, Sharp Aged Cheddar. If you want to change it up and go sweet here are some suggestions: dried cherries, raisin/walnut, pumpkin/sunflower, dried cranberries, dried apricots. The limits are endless.
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