• [4] c. all-purpose or bread flour – a little whole wheat adds to the flavor

• [½] t. yeast

• [2] t. salt
  Combine all these ingredients.

• Add:

• [2] c. warm water

• Stir – dough will be shaggy / sticky.

Cover with plastic wrap and let dough rest 12-16 hours in a warm place.

Lightly flour a work surface, and shape the dough into a ball. Cover lightly and let it rise again for about 2 hours.

You may bake it this way as a boule or divide the dough into rolls.

Start pre-heating the oven to 450. If you are making a boule, bake it in a covered cast iron pot that is heated to oven temperature. Overturn the bowl onto the towel and place the dough in the pot, seam side up. This won’t show once it bakes! Bake it 30 minutes with the top on and then another 15-30 minutes without the cover.

If you are making rolls, divide the dough and kneed each little roll into shape.

Brush with water (crunchy) or butter (soft) and then slice the tops. Top with sesame or salt or caraway, etc.. Bake about 20 minutes, until browned as you like them.

Doubling this recipe works well, too.