Crusty Rustic Bread (overnight)

By shelliec

Ingredients

• Mix in large Bowl:
• 6 C. Bread Flour
• 1/2 heaping tsp. Yeast
• 2 1/2 tsp. Salt
• Pour over flour mixture & stir til "wet":
• 3 C. + 4 T. Water

Preparation

Step 1

Cover with saran wrap & leave on counter 16-24 hours.

Heat oven AND LeCreuset pan with lid on at 475.

Dump dough on floured surface & roll sides to center, then roll into loose loaf shape.

Remove heated pan from oven; place parchment paper over pan; place dough on paper; put lid on & put in oven on middle rack with a cookie sheet on the lower rack.

BAKE 475 for 35 minutes.

Remove lid and bake an additional 20 minutes at 425; take out of oven and leave in pan 15 minutes.

Cool out of pan, at least 30 minutes before slicing.