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I receveid this in an email from a friend on Nov 8th. I dediced that I'd better save it somewhere to try. Will be attempting it this weekend.

Adapted from Jim Lahey, Sullivan Street Bakery


  • 3 cups all-purpose or bread flour, more for
  • dusting
  • ¼ teaspoon instant yeast
  • 1¼ teaspoons salt
  • Cornmeal or wheat bran as needed.


  • In a large bowl combine flour, yeast and salt.
  • Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky.
  • Cover bowl with plastic wrap.
  • Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70ºF.
  • Dough is ready when its surface is dotted with bubbles.
  • Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice.
  • Cover loosely with plastic wrap and let rest about 15 minutes.
  • Using just enough flour to keep dough from
  • sticking to work surface or to your fingers, gently and quickly shape dough into a ball.
  • Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal.
  • Cover with another cotton towel and let rise for about 2 hours.
  • When it is ready, dough will be more than double in size and will not readily spring back when
  • poked with a finger.
  • At least a half-hour before dough is ready,
  • heat oven to 450ºF.
  • Put a 6 to 8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats.
  • When dough is ready, carefully remove pot from oven.
  • Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K.
  • Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
  • Time: About 1½ hours plus 14 to 20 hours rising
  • Yield: One 1½-pound loaf.

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