This bread is the most amazing crusty bread ever! Its great with soup and we love it toasted too!!!
6 Cups Bread Flour or All Purpose Flour
1/2 Tsp. Instant Yeast or Active Dry Yeast
2 1/2 Tsp. Salt
2 2/3 Cups Cool Water
In a large bowl, combine flour, yeast, and salt. Add water and stir until all the ingredients are well incorporated. The dough should be wet and sticky. Cover the bowl with plastic wrap. Let dough rest 12-18 hours on the counter at room temp. When the surface of the dough has darkened and smells yeasty and dotted with bubbles, it is ready. Lightly flour your hands and work surface. Place dough on work surface and sprinkle with more flour. Fold dough over on itself once or twice and using floured fingers, tuck the dough underneath to roughly form a ball.
Generously dust a cotton towel with enough flour to prevent the dough from sticking to the towel as it rises. Place dough seam side down on the towel and dust with more flour. Cover with the edges or a second towel and let rise for about 2 hours or until doubled in size.
After about 1 1/2 hours pre heat oven to 425 degrees. Place a 6-8 quart heavy covered pot, (such as cast iron dutch oven,) in the oven as it heats. When dough has fully risen carefully remove pot from oven . Remove top towel from dough and slide your hand under bottom towel, flip dough over into pot seam side up. Shake pan once or twice if dough looks uneven. Cover and bake for 40 mins. Uncover and bake another 10 mins until crust id brown. Internal temp should be 200 degrees ....Remove from pot. Let cool completely.
* I usually only leave my pot in the oven enough to get it hot then put the dough in......