Crusty Bread

I had to make a 2nd bread this weekend because the size of the Beer Bread (see previous post) was not big enough for my Patty Melts.  I had seen this recipe in a couple of places.  The one I used was from blogger Simply So Good.  There were 2 fascinating facts in this recipe.  First, after combining all the ingredients, you let proof for 12 – 18 hours at room temperature.  The dough gets really sticky.  It is very interesting all the different textures bread can take prior to cooking.  And I would suggest the end results have lots of similarities.

The second interesting fact was that this bread was cooked in my Le Creuset.  The first portion of the cooking was actually with the top on.  This is a recipe that you have to try.  It really is pretty easy and the look and taste are great.  Also, given the rise time, it is more convenient to make.  You put the ingredients together one night and cook the next morning.

Recipe
Crusty Bread (adapted from Simply So Good):
Ingredients:

• 3 cups all-purpose flour
• 1 3/4 tsp kosher salt
• 1 package of dry active yeast
• 1 1/2 cups of water (I used a little more to get the right consistency)