Formula and Process created by Jim Lahey, owner of Sullivan St Bakery
Formula:
3 cups (400g) flour
1½ cups (300g or 12 oz) water
¼ teaspoon (1g) yeast
1¼ teaspoons (8g) salt
olive oil (for coating)
extra flour
Equipment:
Two medium mixing bowls
6-8 qt. pot (Pyrex glass, Le Creuset cast iron, or ceramic)
Wooden spoon or spatula (optional)
Plastic wrap
Cotton dish towels (not terrycloth), 2 or 3
Process:
Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatuala for 30 sec. to 1 min. Lightly coat the inside of second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dought rest 12 hrs. at room temperature (approx. 65-72'F).
Remove the dough from the bowl and fold once or twice. Let the dough rest 15 min. in the bowl or on the work surface. Next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or commeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hrs. at room temperature, until more than doubled in size.
Preheat oven to 450-500'F. Place the pot in the oven at leat ½ hr. Prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot steam side up. Cover with the lid and bake 30 min. Then, remove the lid and back 15-30min. uncovered.
