Do you love crusty bread with a chewy, bubbly inside? Do you dislike going to the store or spending time in the kitchen? This is for you!
you do need the right tools: this 2 quart Pyrex pitcher with lid takes away unnecessary cleanup
in the large pitcher, combine 3 cups of bread flour and 1 1/2 tsp salt. If you want to get fancy, try 2 cups bread flour, 1 cup wheat flour, 1 1/2 tsp salt, some sesame seeds, sunflower seeds and walnuts (this is my favorite loaf)
In the little Pyrex cup, add 1 1/4 tsp yeast to 1 1/2 cup warm water. Mix that up and pour it into the flour. Stir it with a big wooden spoon only until the flour is mixed in and not loose--the less you stir, the bigger air bubbles you get. And you don't want to do too much work here!
Put the lid on the pitcher and let it sit on the counter for 12-24 hours. I like 24 because the bread tastes yeastier.
use either a Dutch oven, a large stockpot with a lid or a covered casserole dish for baking. Put the vessel in your oven and heat it to 450. Meanwhile, pull out your dough and shape it into a ball. Score the top with a sharp knife tip in a square. When the oven reaches 450, place the ball inside the pot and cover it.
First let it bake for 30 minutes. Then remove the lid and bake 15-30 more minutes until you like how brown it looks.
Let the loaf cool before cutting so the inside doesn't turn gooey. Mix up your next batch for tomorrow!