Recipe

24 hour bread

60 min • 6 to 8 servings •

Jane Dough

Golden-brown artisan bread in a white Dutch oven on a wooden kitchen counter, with flour and utensils in the background.

Once upon a time someone told me that if I gave up bread I would lose weight. Why I listened to that dolt, I have no idea. Here is the recipe that brought me back to my senses.

All you need is a little time and patience. The yeast has to rise for 12 to 18 hours.

Ready

3 cups bread flour

1 Tbl salt

¼ teaspoon yeast

1 ½ cups cold water

Set

Medium bowl

Large wood spoon

Dish towel or plastic wrap

Time (12 to 18 hours worth)

Spatula

Stone surface (clean) or wood/plastic cutting board.

4 ½ – 5 ½ quart pot or dutch oven

Oven mits

Patience

Go!

Mix flour, salt and yeast in bowl.

Add water.

Mix with a wooden spoon until wet and sticky (30 seconds or more).

Cover with clean dish towel or plastic wrap.

Let sit at room temperature for 12-18 hours.

Dust cutting board or stone surface with flour.

Scrape dough onto dusted surface.

Push the dough into a nice round/oval ball.

Return dough ball to bowl.

Moisten with a few small splashes of water.

Cover and let sit 2 hours. (it should double in size in this time)

Place pot into oven and preheat to 450°F. (Do this 1 1.2 hours into second rise).

Remove hot pot from oven and carefully scrape dough into it.

Cover and bake for 30 minutes

Remove lid and bake 15 minutes more or until it looks ready.

You will know it is ready by the deep chestnut color.

Remove from pot and let cool before cutting.

Recommendations

I was inspired by Jim Lahey who is the founder of the scrumptious Sullivan Street Bakery and the author of “My Bread.” Thank you for reintroducing me to the joy of carbs.
If you love to bake or if you love this recipe then get his book which is full of easy to make recipes.

bread

Made with Love

Discover the Stories Behind the Meals

Discover Stories