Featured Pinch Tips Video
- 3 c
- unbleached all purpose flour
- 1 3/4 tsp
- 1/2 tsp
- instant or rapid-rise yeast
- 1 1/2
- 1 Tbsp
1In a large mixing bowl, whisk together flour, salt, yeast, and sugar. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12-18 hours. Overnight works great.
Note: Regular active yeast can be used in place of the instant or rapid rise yeast but it will need to be activated in 1/4 cup warm water with 1 tsp sugar. Stir and let sit for 5-10 minutes. However, the rapid rise works the best.
3Heat oven to 450 degrees. Once the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.
5Remove hot pot from the oven and carefully drop in the dough. You do NOT have to have an enamel covered cast iron pot. You can use anything with a lid that can take the heat, such as a 5.5 quart cast iron enamel covered pot.
You DO NOT need to oil the pot. At least not in a enamel covered cast iron or regular cast iron pot.