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Ingredients for a 1 ½ pound loaf:

3 cups bread flour (can substitute as much as 1 cup whole wheat, rye,

buckwheat or a combination of these for the bread flour)

½ tablespoon fine sea salt

¼ teaspoon dry active yeast

1 ½ cups water

Wheat bran




Evening before baking:  Stir together the dry ingredients.  Measure the temperature of the air, double that number and subtract it from 240 degrees.  That is the temperature of the water you will add to the dry mix to create a shaggy dough.  Tightly cover the mixing bowl and leave for 12 hours.


Following morning:  Scrape the risen dough onto a lightly floured work surface.  Dust the dough with flour and fold the dough over on itself once or twice.  Cover dough with plastic or a mixing bowl and leave for 15 minutes.


Line a 8” Pyrex pie plate with parchment paper.  Using a light touch, fold and shape the dough into a ball.  Center it on the parchment paper. Cover lightly with plastic wrap or the mixing bowl and let it rise 1 ½ to 2 hours  or until doubled in size.


Baking: Thirty minutes in advance of baking, heat the oven containing a 6 quart cast iron or ceramic-coated Le Creuset pot to 450 degrees.  Remove the hot pot from the oven, lift the risen dough in the parchment sling and place it in the pan.  Cover the pot and return it to the oven for 30 minutes.  Uncover the pan and bake another 15 to 20 minutes until golden brown.


Cool bread on a rack.


Adapted from Jim Lahey, Sullivan Street Bakery (from NYTimes, 11/8/2006).