Artisan Bread

Jacquelynn Sokol

3 c. all-purpose flour, more for dusting

1/4 tsp. instant yeast

1¼ tsp. salt

1½ c. water

Fresh garlic chunks or sundried tomatoes, optional

In a large bowl combine flour, yeast, and salt. Add water and stir until blended. Dough will be shaggy and sticky. Cover bowl with plastic wrap and let dough rest at least 12 to 18 hours at warm room temperature.

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface for the dough. Sprinkle dough with more flour and fold it over on itself once or twice. Now is when you will want to add the garlic chunks and/or sundried tomatoes. Cover loosely with plastic wrap and let it rest 15 minutes.

Using just enough flour to keep dough from sticking to work surface gently shape dough into a ball. Cover with cotton towel that is dusted with flour. Let rise for 2 hours.

Heat oven to 450 degrees. Cook dough in a glass, ceramic, or cast iron dish. Bake with lid on for 30 minutes and then another 15 to 30 minutes without the lid.