Just another no-rush recipe, though this can be done in as little as 3 hours.

• 3 cups flour (bread flour preferred, but just unbleached white will do in a pinch)

• 2 tsp active dry yeast

• 2 tsp salt

• 1 tbsp brown sugar

• 1 1/2 cups warm water

mix all dry ingredients together & then add water bit by bit until the dough comes together. toss it in an oiled bowl and cover (I use plastic wrap) for 2 hours.

bake immediately, at 400 F for 35 minutes and then rest for 15 minutes

OR

put it in the fridge for up to 48 hours - this will age the dough and the slow fermentation develops all sorts of nice flavors. let it rest on the counter for 2 hours prior to baking.

occasionally I’ll use my cast iron dutch oven to bake - pre-heat the dutch oven for 30 minutes at 450 F, put the dough on parchment paper and then put that in the dutch oven, cover with lid & bake for 30 minutes. remove lid & keep baking for 10 minutes.

allow to rest for 15 - 20 minutes before chopping it up.