Introduced to us by Han, a secret weapon!

Ingredients

• 3 1/3 cups all-purpose or bread flour
• 1/4 tsp instant yeast
• 1 1/4 tsps salt

Method

1. In a large bowl combine flour, yeast and salt. Add 1 1/2 cups luke warm water and stire until blended. Dough will be shaggy and sticky. Cover the bowl in plastic wrap and let rest for at least 12 hours, preferably 18, at room temp (about 18 degrees).
2. The dough is ready when it’s surface is dotted with bubbles. Lightly flour a work surface and tip dough onto it. Sprinkle with more flour and fold it over on itself twice. Let rest for 15 minutes.
3.  Using just enough flour to keep dough from sticking to work surface or fingers, gently and quickly shape dough into a ball. Generously coat a tea towel with flour, put dough seam side down on towel and dust with more flour. Cover with another tea 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.
4. 30-mins before dough is ready, put a cast iron (or ceramic) covered pan / pot into the oven and heat the oven to 230 degrees.
5. When dough is ready, remove pan/pot from oven. Slide your hand under towel and turn dough over into pot, seam side up (it’s OK if it looks like a mess). Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
6. Cover with lid and bake for 20 minutes, then remove lid and bake another 10 to 15 minutes, until loaf is browned.