This recipe from New York Times I have had and used for many years. Unfortunately I don’t master it with gluten free flour yet, but I’ll keep trying.
- 3 1/3 cup (8 dl) all purpose or bread flour
- 1/4 t instant yeast
- 2 t kosher salt
- 1 1/2 cups (3 3/4 dl) plus 2 T water
Combine all the dry ingredients. Add the water and stir until blended. The dough will be very sticky. Cover the bowl with plastic wrap and let it rest in a warm room for at least 12 hours.
The dough is ready when you see bubbles on its surface
Sprinkle flour on a work surface and place the dough on it. Sprinkle the dough with a little more flour and fold it over once. Cover it with the plastic wrap and let it rest for 15 minutes.
Use enough flour to keep the dough from sticking to the work surface and your fingers and form it into a ball. Coat one half of a cotton towel with flour and put the dough on top of it. Sprinkle flour on top of the dough and fold the other half of the towel over it. Let rise for two hours. Pre heat the oven to 450 F/225 C after an hour and a half. Put a 6-to 8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When dough is ready , carefully remove the pot from the oven. Slide your hand under the towel and turn dough over into the pot. Shake the pot a couple of times so the dough is evenly distributed. Cover with the lid and bake for 30 minutes. Remove the lid and bake for another 15 minutes or until the loaf is browned. Let cool on a rack. This bread is very nice to dip in oil. See under “Dips and Dippers”!