I tried this recipe this afternoon and it is a good hardy crusty bread. I'm sure it must have been kinda like what the pioneers ate years ago. A little on the heavy side so it would also make great croutons if you broke it up and seasoned it with garlic or what ever you like and bake it in a mod. oven for a few minutes to crisp it into tasty bites for salad or soups.
Yield: 1 lb loaf
3 cups bread flour
1/4 tea. instant yeast
3/4 tab. kosher salt or 1 tea. table salt
1 1/2 cups warm water
Covered pot (five quart or larger cast iron, pyrex, ceramic, enamel... something that can go into a hot 450 F oven)
1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. cover with plastic wrap and let sit 12-20 hours on counter top.
2. Shape & preheat: The dough will now be wet, sticky and bubbly, with a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick.
Generously dust a cotton towel ( not a terrycloth) with flour. Set seam side down on top of towel. Fold towel over the dough and place into a deep bowl. Let it nap for 2 hours.
When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F.
3. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, dump wobbly dough into pot. Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden, and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. Best way to eat it?? Smear a warm slice with some real butter.. Very yummy. Goes well with soups, salads, just about any thing.