Prep time: 20 hours
Cooking time: 1 hour 30 minutes
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1 ¼ teaspoons salt
*You will need at least 12 hours resting before you can bake
- In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water and stir until blended; dough will be sticky & shaggy. Cover the bowl with a clean towel. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, 70 degrees.
- Dough will be ready when there are a few bubbles on the surface. Sprinkle the work space with a bit of flour and place the dough on it; cover the dough with a bit more flour and fold it once or twice. Place the clean towel over it and let it rest for 15 minutes.
- Using just enough flour to keep the dough from sticking to your fingers or the surface, gently and quickly shape the dough into a ball. Coat another towel with flour; put the dough seam side down on towel and dust it with more flour. Cover with another towel and let it rise for about 2 hours. The dough should more than double in size, when it is ready and will not spring back when poked with your finger.
- ½ hour before the dough is ready preheat your grill to 450 degrees. Put a 6-8 quart heavy covered pot (either cast iron or enamel) in the grill as it heats. When the dough is ready, carefully remove pot from the oven. Put your hand under the towel and turn the dough over into the pot, seam side up. Shake the pot a few times to even out the dough; it will straighten as it bakes. Cover with the lid and bake for 30 minutes, then remove the lid and bake another 15-30 minutes, until the loaf is perfectly browned.
Be sure to cool it on a rack before you break bread with your friends and family!