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In a large bowl combine the yeast and warm water.
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Add the rest of the ingredients to the bowl and mix with a wooden spoon.
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Dough will be shaggy. You may not be able to completely mix all the flour in but that is ok.
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Cover dough with plastic wrap and set it aside for 8-18 hours in a dark spot in your kitchen.
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*Sometimes I forget to make the dough the day before so I stick the dough in the oven with the light on for about 4-6 hours.
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When your dough is done rising, it will be a bubbly sticky glob. Perfect!
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Put your enamel pot, stainless steel pot, or cast iron pot-all with a lid, in the oven.
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Preheat your oven to 450 degrees F.
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Keep your pan in the oven for about 15 minutes after the oven is preheated.
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Generously flour your working space.
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Pull the bread dough out of the oven onto the floured work space.
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Sprinkle a bit more flour onto the top.
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Lightly shape dough into a ball.
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When pan is done heating, carefully remove it from the oven.
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*Don't do what I ALWAYS do- grab the lid with my bar hands!
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Using a oven glove remove the lid.
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Plop the dough into the pan and replace the lid.
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Bake lid on at 450 degrees for 30 minutes.
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Remove lid and bake another 15 minutes.
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Remove from oven and cool slightly before serving.