Step 1: What's Needed.
3 - cups flour
1 - package quick rise yeast
1 - pinch salt
1 3/4 - cup tepid water.
1 - handful cornmeal
non-stick pot for rising the dough
Long wooden spoon
Towel to cover rising vessel
Heat safety mits!!!!!!! required.
Cookie rack or equivalent.
Step 2: Make the Dough
Add all the ingredients (except the cornmeal) and use the wooden spoon to bring it to a dough ball, Add a little water if needed, Dough should be moist. Get the towel and get it wet with tepid water. cover the container with the dough. You may have to re-wet the towel to keep it moist, otherwise the dough will become dry and not rise any more. Let dough rise for at least 12 hours. That may seem long but the taste will improve tenfold usually.
Step 3: Reset Dough.
Gently pull the dough out and fold it a couple of times without deflating the dough. Now put the dough back into the vessel to rise for two more hours. Be patient as it will be worth it.
Step 4: Preheat Oven.
Take your Dutch oven empty and put it in to a cold oven. Turn on the oven and set to 500 degrees Fahrenheit. Let the oven preheat.
Step 5: Bun in the Oven.
Once the oven is preheated, open it up and pull out the tray a bit. With oven mitts on remove the top of the Dutch oven to a heat safe place like on the burners. Add the corn meal to the bottom of the Dutch oven. (so the bread will come out easy) Then add the dough. Put the lid back on the Dutch oven and return the tray, the close the oven fully. Let bake for thirty minutes.
Step 6: Brown the Bread.
After the thirty minutes, remove the cover using oven mitts from the Dutch oven and let the dough bake up to fifteen more minutes. WATCH CLOSELY so the bread does not burn. Remove the Dutch oven using the heat mitts immediately when the bread is brown. BE CAREFUL IT IS SUPER HOT!!!!
Step 7: Chilin Out.
Remove bread from Dutch oven onto a safe hear proof surface. Cookie racks are good for this. Let
cool completely. may take a hall an hour. The bread is then ready to slice and eat.