Description
Lots of hands-off time involved. From grit.com
Ingredients
- Bread Flour
- Dried Cranberries
- Walnuts
- Cinnamon
- Salt
- Active Dry Yeast
- Water
- Cornmeal
- Old Fashioned Oats
Instructions
- Combine all dry ingredients in large mixing bowl
- Mix thoroughly
- Add 1 1 / 2 cups water and stir with rubber spatula
- Add remaining water as needed until you have a thoroughly mixed, wet, sticky mass of dough
- Cover bowl with plastic wrap and let sit at room temperature, out of direct sunlight, for 12 to 18 hours
- After 12 to 18 hours have passed, your dough should be dotted with bubbles and more than doubled in size
- Dust wooden cutting board with bread flour and, using your plastic dough scrapers, scrape dough loose from sides of bowl and turn out onto board in one piece
- Dough will be loose and sticky, but do not add more flour
- Dust top lightly with flour and cover with clean cotton or linen tea towel
- Let dough rise for another 1 to 2 hours
- About 30 minutes before second rise is complete, place your cast-iron pot on rack positioned in lower third of oven
- Heat oven to 475f
- Once oven has reached 475, remove pot using heavy-duty potholders
- Sprinkle about 1 teaspoon coarse cornmeal evenly over bottom of pot
- Uncover dough and, using two plastic dough scrapers, shape dough into a ball by folding it over onto itself a few times
- With scrapers, lift dough carefully and let it fall into preheated pot by slowly separating the scrapers
- Dust top of dough with rolled oats
- Cover pot and bake for 30 minutes
- After 30 minutes, remove cover from pot and continue baking for additional 15 minutes, or until loaf is browned, but not burned
- Remove pot from oven
- With sturdy wooden or metal spatula, pry loaf from pot and transfer to cooling rack
- Do not slice bread for minimum of 1 hour this cooling time completes the process and shouldnt be overlooked!