" Failure to Launch"

A Big Lazy Loaf



All you need are four simple ingredients and a little patience for this crunchy bread. Join Claud and the gang as they make "A Big Lazy Loaf."

Ingredients

• 3 cups (468 grams) bread flour or unbleached all-purpose flour, or a mixture

• 1/4 teaspoon (0.8 grams, more or less) instant yeast

• 1 1/4 teaspoons (7.5 grams) salt

• 1 1/2 cups(354 grams) water

• Wheat bran or cornmeal, as needed

• 1 sheet parchment paper

• 1 cotton kitchen towel (not terrycloth)

• One 6- to 8-quart heavy, covered pot (cast iron and enamel both work great)

1. In a large mixing bowl, whisk together the flour, yeast and salt. Stir in the water just until the flour is well moistened to form soft and very shaggy dough.

2. Cover the bowl with plastic wrap and let rise at room temperature (around 70 degrees) for a minimum of 15 hours and up to 24 hours. When fully fermented, the surface will be covered with small bubbles.

3. Scrape dough onto a lightly floured surface, sprinkle with a little flour and fold dough over onto itself a couple of times. Cover loosely with plastic wrap and let rest 10-15 minutes.

4. Shape into a ball by first folding in thirds like a letter from left and right and then again from top and bottom. Turn the dough over and quickly shape into a ball. Place folded side down on a piece of parchment paper dusted with corn meal or wheat bran. Dust the dough with more corn meal and then wrap loosely in the plastic. Allow to rise about 2 hours or until doubled in bulk.

5. Place a 6- to 8-quart enameled or cast iron heavy, covered pot in the lower third of the oven and preheat the oven to 450 degrees for 30 minutes.

6. When pot is hot, carefully remove the pot from the oven and take the cover off. Place parchment and bread carefully into the hot pot. Put the lid back on and bake 30 minutes.

7. After 30 minutes, remove the lid and continue baking another 20-30 minutes until nicely browned. An instant-read thermometer inserted into the center should read 205-210 degrees and the bottom should sound hollow when knuckle thumped.

8. Cool on a rack at least 30 minutes or until you can’t stand waiting any longer. Enjoy bread plain or with creamy butter and your favorite jam or honey.