|This is how is all starts|
The key is the screaming hot oven ( note to self, get better oven mitts...ouch) and a Dutch oven. You just mix the ingredients and cover with cling wrap for at least 8 hours...I left mine overnight and baked it in the evening. You are supposed to place it somewhere warm but since I absolutely refuse to turn on my heat this early...nope, not going to do it! Warm was in short supply...therefore it took a bit longer for the magic to happen.
3 Cups all purpose flour
1 3/4 teaspoon salt ( I used sea salt)
1/2 teaspoon yeast...measure this, it is much less than a packet
1/2 teaspoon fresh Rosemary
1 1/2 Cups warm water
1/2 Tablespoon butter ( oh please use butter it makes it taste so good, I don't actually believe in margarine, if I can't spell or pronounce an ingredient I just refuse to use it)
In a large bowl, my enormous Pyrex was in use, but I am sure using that would have made this bread even better:) mix all of the dry ingredients.
Stir in warm water until doubt becomes a shaggy mixture.
Cover with cling wrap and place in a warm location...let it rest at least over night.
Preheat oven to 450 degrees, once oven has reached temperature place covered Dutch oven in stove for 30 minutes.
On clean dishtowel or cling wrap add about a 1/4 Cup of flour to coat . Let dough drop onto this surface and manipulate in into a ball by lifting the covers and moving the dough around ( if it sticks add a bit more flour)
Add dough to preheated Dutch oven , cover and bake for 30 minutes.
Remove lid after 30 minutes and place back in oven for 15ish minutes...I check mine at 5 minute intervals to make sure the crust isn't burning...remove from oven and carefully remove luscious loaf from Dutch oven. Try to wait until it cools to cut...I have never been able to master that.