Rustic bread, two ways

bread flour, 3 cups
active dry yeast, 1 package (B-breadmaker) or 1 teaspoon (NB-no breadmaker)
water, none (B) or 1 1/3 cups (NB)
sugar, 3 tablespoons (B) or none (NB)
salt, 1 teaspoon
olive oil, 3 tablespoons (B) or 1 tablespoon (NB)
1. add to breadmaker.
2. set crust to "light" and size to "2 pounds" and start.

oh, is that cheating? if you don't have a breadmaker, try this version, adapted from Jim Lahey's no-knead method...

1. mix all ingredients to form a sticky dough.

2. cover and let rise at room temperature for about 18 hours (overnight). the dough should more than double in size
3. scrape out of the bowl onto a floured surface and shape into a boule (round loaf). 
4. wrap the dough loosely in a floured tea towel or cloth napkin and let it rise for another 1-2 hours.
5. preheat the oven to 475˚F while the dough is rising. 
6. with 30 minutes left to rise, place a rack in the lower third and place a covered ~5-quart pot in the middle. 
7. remove the pot. flour the top of the dough again and invert it into the pot.
8. cover and bake for 30 minutes.
9. remove lid and back for another 15-30 minutes until nicely browned.
10. carefully lift out of pot and allow to cool for at least an hour before slicing.

the story

My mom and sister baking bread.
December 2013.

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