from Bread and Honey
This bread was so good the first time I made it, that Ben ate the whole loaf and got a stomachache.
*Attention. You will need to start this bread the day before. So plan ahead!
3 cups of flour (I usually use half white, half wheat)
1/4 tsp yeast
1 and 1/4 tsp salt
1 and 1/2 cup warm water
1 pinch of sugar
Pour warm water, sugar and yeast in a bowl and sit for 5 minutes until foamy. Combine dry ingredients and mix with yeast and water until blended. Dough will be shaggy and sticky. Cover bowl with wrap for 12-18 hours (overnight). Dough is ready when surface is covered with tiny bubbles.
Lightly flour a work surface and sprinkle dough with a little more flour. Fold in on itself several times. Cover loosely with plastic wrap and let it rest 15 minutes.
Using enough flour to keep the dough from sticking to work surface or onto your fingers, gently and quickly shape dough into a ball. Cover a towel with cornmeal and place on a piece of wax paper. Sprinkle flour on the top and cover with another towel and let rise for 2 more hours.
Preheat oven to 450. Place in a oven-friendly pot or baking pan (something with a lid. If you don't have one with a lid, just use a bread pan and tin foil) and bake for 30 minutes covered and 20 minutes uncovered. Let cool and enjoy!