Julie posted this Vegetarian Side dish over 2 years ago.
Prep time:
Cook time:
Yields:
Warm water to about 100 deg and stir in yeast.
Add water into flour/salt and stir until totally combined. Do not knead. Dough will be wet and loose, no worries.
Let rest at room temperature for 2 to 5 hours in a covered bowl.
Refrigerate overnight (can be refrigerated up to 2 weeks).
To bake, tear off a third of the dough and put on a floured surface.
With floured hands, turn dough, gently stretching surface of dough, rotating ball a quarter turn as you go - creating a rounded top and a bunched bottom.
Place dough on floured surface and let rest for half an hour.
Preheat the oven to 450 degrees.
Cook dough for 30 minutes.
**For extra crispy crust** put a glass pan on the bottom rack of the oven when preheating. While oven is preheating, bring a cup of water to a boil (I put mine in a measuring cup in the microwave). When oven is ready, put bread in the middle rack on a cookie sheet and pour the boiling water into the glass pan and quickly close the oven door to trap the steam.