- 3 cups all-purpose or bread flour, more for dusting
- 1/4 teaspoon active dry yeast
- 1 1/2 teaspoons salt
- 1 1/2 cups water
- Flour, Cornmeal or wheat bran as needed.
Yields one 1 1/2 pound loafIn 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. Let dough rest at least 18 hours, at warm room temperature. Dough is ready when its surface is dotted with bubbles. (Optional: at this point fold in some Kalamata olives, roasted garlic, sun-dried tomatoes or nuts and dried fruit)Place Large Round Mold on your perforated baking sheet.Flour Roul 'Pat and pour "dough" on it; sprinkle it with a little more flour and fold it over on itself and press. Rpeat 3 times, rotating dough on Roul'Pat each time. This dough is very sticky at first so don't be shy to use extra flour as needed.Gently pick up dough and place in Large Round Mold, covering with Octagonal Silpat. Let raise for 2 hours.When dough is almost ready: Pre-heat oven to 450 degrees.Bake 30 minutes, then remove carefully Octagonal Silpat and bake another 4-6 minutes, until loaf is beautifully browned. Cool on a rack.Cheese Bread Additions: 1/2 teaspoon chili powder, 1/2 teaspoon ground cumin, 1 cup shredded cheese, beaten egg to glaze, 2/3 grated cheese for topping.