This is the ubiquitous online recipe

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups water

I made 1.5 the amt to cook in the #12 Lodge DO.

Whisk dry ingredients in a bowl,then add water.Mix just until flour is all moist and this is a very sticky style dough and thats it!

Click to enlarge pics



Let sit 12-18 hours on counter,covered but able to breathe.Then I poured out onto floured counter-top and wrapped it over itself about 12 times,adding about 1-2 tsp flour as just too wet,then sprinkled with bit of flour and cornmeal.Dont over handle bread,just gently form,dont knead.



Preheated oven and DO to around 475F,while that happened bread rose about 30 minutes.Tossed bread into DO,a couple slits with scissors on top.Put in folded side up for making the rough looking top.No need to oil DO,just drop it in.Put on lid and bake




After 20 minutes take off top of DO.



Drop temp to 450F and cook about 25 minutes more until toasty top and bread is hollow sounding when thumped. Then just used a gloved hand and it easily comes out of DO.



Came out crusty,chewy and excellent.This would be super with soup or stews.The internet is right,this is very easy very forgiving bread thats hard to screw up,gotta love it!




Approved by Snooky