patti flynn, baker

Posted on | October 25, 2008 | No Comments

it is 21 hours since i started my bread dough.

at 18 hours, i flipped the dough out and folded it a bit.
after 15 minutes, i formed a ball, placed it in floured tea towels, and left it.
at 1.5 hours, i heated the oven and my baking pot….i just used my usual copper saucepan with the tight lid.
at 2 hours i turned the dough gently into the heated pot, clapped the lid on and threw it into the oven.
at 30 minutes, i removed the lid.
at another 30 minutes, i took it out of the oven ad turned it out onto a rack.
at five minutes we started cutting it up.

it’s absolutely sensational and fully as good as any bread i have ever eaten anywhere.
and i just used regular organic white flour…not special bread flour.
crispy crust! awesome chewy crumb, with good sized holes to suck up the butter.
i like my bread just a fraction saltier, so i’ll sprinkle a tiny bit of sea salt to the surface next time.
and, yes, the next batch is already mixed!

it’s a lovely little round loaf: