This recipe goes out to all those who are fearful of baking bread. It's very simple (so long as you follow the basic outline), and the result is very nice indeed: a chewy crust and a nice fluffy white interior. Mark Bittman says that this is his most popular recipe of all time, and only regrets that he didn't create it (it came from his acquaintance Jim Fahey).
The only problem with this recipe is that the dough needs to meditate for long periods of time. Last time I made it, I started the process on Friday evening, checked in on the process around noon on Saturday, and put it in the oven at three p.m. Voila! Home-baked bread for dinner.
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Thoroughly mix in a large bowl:
3 cups all-purpose white flour
1 5/8 cups water (be precise)
1 ¼ teaspoon salt (again, be precise)
1 packet active dry yeast or instant yeast
Cover the bowl with plastic wrap and leave it in a warmish place for at least 12 hours.
You should now have a bowlful of white goo covered with little bubbles. Turn the goo onto a floured surface, flour it again, fold it once or twice, cover it with the same piece of plastic wrap, and let it rest for about 15 minutes.
Now: flour your hands lightly, shape the dough into a ball, and flop it onto a cotton towel which you've sprinkled with cornmeal, or bran, or flour (I prefer cornmeal). Sprinkle more cornmeal on top. Fold towel over, or cover with another towel. Kiss it tenderly, and let it rest for at least two hours.
When you're ready to bake, put a covered metal pot or saucepan (at least four-quart capacity) in the oven (ungreased) and preheat it to 450 degrees (at least 15 minutes). Take the pot (carefully) out of the oven. Take up your glob of dough (carefully) and plunk it into the sizzling pot. Shake the pot once or twice to smooth out the dough.
Bake, covered, for 30 minutes at 450 degrees. Uncover and bake for about 15 minutes more, or until “beautifully brown.” Cool on a rack.
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Thank you, Messrs. Fahey and Bittman.
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