Crusty Rustic Bread

Ingredients

• 3 cups all-purpose flour
• 1 3/4 tsp salt
• 1/2 tsp active dry yeast
• 1 1/2 cups warm water

Directions

1. In a large mixing bowl, combine the flour, salt and yeast with a whisk. Add the warm water and mix with a wooden spoon until the dough comes together in a rough, shaggy ball, adding a bit more flour if it seems to need it. Cover the bowl with plastic wrap and leave it on the counter at room temperature to rise for 12 – 18 hours.
2. Heat the oven to 450 degrees. When the oven is fully at 450 degrees, set a cast iron pot with its lid on inside the oven and let the pot heat for 30 minutes.
3. While the pot heats, scrape the dough onto a generously floured surface and form it into a ball. Drape plastic wrap over the dough and let it rest until the pot is ready.
4. Take the pot out of the oven and, using floured hands, carefully lower the dough into the hot pot. There is no need to grease it. Put the lid back on, return the pot to the oven right away, and bake for 30 minutes at 450 degrees.
5. After 30 minutes, take off the lid and continue baking the bread uncovered for 15 minutes. Transfer the bread to a cooling rack and let it cool completely. Once it has fully cooled, store it in an open paper bag to help preserve the crisp crust; an airtight container or ziploc bag is not recommended.