Thread: No-Knead Pane Rustica

Sprinkle ample 1/4 teaspoon yeast over 1&5/8 cup warm water. Leave 5 minutes.

Mix 1 to 1&1/4 tsp. salt with 3 cups bread flour. Stir into water vigorously.

Cover with plastic. Leave in warm place 18 hrs. or more (I've left it 36 hrs. before). Dough should be quite wet and sticky.

Turn out onto well-floured board. If adding any seasoning (rosemary, kalamatas, roasted garlic, etc) put them in. Fold a few turns. Let rest 15 minutes.

Heavily flour a clean dishtowel. Pour dough on a heavily floured portable cutting board roughly forming a round loaf. Cover with the floured towel. Let rist about 2 hrs. until doubled.

Heat oven to 450 and heavy 6-8 qt. covered kettle or pan ungreased for 20 minutes plus. Cast iron is best.

Dump dough from cloth into hot pan cover and bake 1/2 hr. Remove lid and bake 10 to 15 minutes more until crunchy and golden. Cool on rack.