Pairs with Elephant Island Reserve Chardonnay
Prep Time: 12–18 hours or overnight
Cook Time: 40 minutes
Servings: 12–16 slices

Ingredients

  • 3 ¼ cups flour
  • 2 tsp salt
  • ¼ tsp active dry yeast
  • 1 cup + ⅔ cup water

Materials

  • 6- to 8-quart heavy covered pot (cast iron, enamel, or ceramic)
  • Shower cap or a non-porous, tight-fitting lid to help dough rise

Instructions

Night Before:

  1. In a large bowl, combine flour, yeast, and salt. Add water and stir until blended; the dough will be shaggy, sticky, and loose. This is normal.
  2. Lightly dust a pan with flour. Transfer dough to a bread cloche or cast iron Dutch oven.
  3. Cover the bowl with a shower cap or plastic wrap and let rise overnight at room temperature (at least 12 hours, preferably about 18).
  4. Before going to bed, remove the shower cap, fold the dough ball once, then replace the shower cap.

In the Morning:

  1. Preheat oven to 450°F (232°C). The dough will be dotted with bubbles and looser than the night before. This is normal.
  2. Generously flour a work surface (parchment paper can help prevent sticking) and place the dough on it.
  3. Sprinkle the dough with a little more flour and gently fold it over on itself once or twice. If the dough is too loose to form a ball (more of a blob), add extra flour to prevent sticking.
  4. Let the dough rest for about 30 minutes.
  5. Once the oven reaches temperature, fold the dough ball one more time.
  6. Lightly flour a cast iron pan and return the dough ball to it.
  7. Use a sharp knife to score a large “X” on the top of the dough.
  8. Cover with the Dutch oven lid and bake for 30 minutes.
  9. Remove the lid and bake for an additional 10 minutes.
  10. After 40 minutes total baking time, remove the pan from the oven and let the bread cool for at least 10–15 minutes before slicing.

Wine Pairing

For an exceptional pairing, serve with Elephant Island Reserve Chardonnay!