No Dutch oven needed. You can start this dough the night before by switching to COOL water and let the dough rest overnight on the counter top for 8 to 24 hours. Aerate your flour before measuring! - Jenny Jones Bread Baking, Bread Recipes Homemade, Bread Recipes, Bread Pudding, Bread Recipes Easy, Bread, Bread Machine Recipes, Bread Pudding Recipes
Prep time: Cook time: Total time:
Yield: 1 Servings
Ingredients: 3 cups all-purpose or bread flour (390 gms) 1/4 teaspoon yeast (active dry or instant) 1 teaspoon salt 1 1/2 cups hot water, not boiling (354 mL) - I use hot tap water - about 125-130° F etc. etc.
Instructions:
Step number one. Combine flour, yeast and salt in a large bowl. Stir in water until it’s well combined.
Next step is, Cover with plastic wrap and let stand at room temperature for 3 hours.
Next, After 3 hours dough will become puffy and dotted with bubbles. Transfer it to a well-floured surface and sprinkle dough with a little flour. Using a scraper fold dough over 10-12 times & shape or stretch into a rough 12-inch loaf.
