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Flour a work surface and dump the dough out onto it. Sprinkle over a little more flour and fold it once or twice. Cover with the tea towel and let rest 15 minutes.
Using only enough flour to keep the dough from sticking to your fingers, shape the dough into a ball. Coat a cotton towel with cornmeal, wheat bran or flour and lay the dough on it, seam-side down. Dust with more cornmeal, wheat bran or flour. (You need quite a lot because you want to be sure the dough doesn't stick to the towel). Cover and let rise for about 2 hours. When ready, the dough will be more than double in size.
Half an hour before the dough is ready, preheat the oven to 450 degrees F/230 degrees C. Put a 2-liter cast-iron pot or Dutch oven (cocotte) inside to heat.
When the dough is ready, remove the pot from the oven and turn the dough into it, seam-side up. (It will look messy, but this is OK.) Shake the pot to settle the bread evenly. Cover with the lid and bake for 30 minutes. Remove the lid and bake until the loaf is nicely browned, another 15 to 30 minutes. Cool on a rack.
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Sunny Morning Muffins
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By pbflorida
on May 02, 2013
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this is going to be my go-to bread recipe from now on.. The recipe makes the best bread, moist inside and crusty outside and is easy to make. i really thank Ms. Calder for making this available to people. i very much appreciate her show- she shows great respect for the ingredients and creates good food.
By krj1@mindspring.com
Tucson, AZ
on March 19, 2013
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I bake bread frequently at home (I was raised in a bakery and this recipe goes against everything I learned from my father about baking bread.
It is absolutely the easiest and best tasting loaf I have ever made.
Most definitely a weekly bake.
By dedekaufman_131...
New York, 72
on March 12, 2013
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This is just so wonderful. The perfect country bread. Very French in taste, too.
It lasts for days! Amazing. I did leave it alone for 24 hours and made it exactly
as Laura wrote it and I am making it for the third time as I type. Oh, do try it!!
Read all 36 reviews