May 16, 2010


  • 6 cups bread flour
  • 1 teaspoon yeast instant powder
  • 3 cups warm water
  • 2 tablespoon salt


  • mix Flour, yeast, and salt in a clean bowl
  • add water into the bowl
  • mix it around using a bread knife until dough will look goopy mess
  • wrap up and leave it overnight min 10-12 hours
  • dump flour on floured  surface
  • grab the dough and fold over all ends towards the middle. Turn dough blob over so that you get a nice, smooth, tight surface. Try to tuck the dough ends under to get that taut surface (please make sure you wet your hands before you touch the dough as it prevents your fingers of getting sticky)
  • very gently move dough onto floured towel – cover – let it nap for 1/2 to 1 hour
  • dump  dough into pot.  Cover. ( yes you need to use a big pot with a lid like pyrex or cast iron pot)
  • Bake 40 minutes at 230c degree. Uncover, bake another 20 minutes at 180c degree or until the crust is beautifully golden
  • Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in  8 minutes.  Voila!

see i told you its SUPERRR easy!!! enjoy!

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