- 20 oz baking flour (about 2.5 cups, but use a kitchen scale)
- 12 oz water
- 2 tsp salt
- 1-2 tsp yeast
Blend in counter-top mixer on 1 with paddle to combine, maybe a minute
Switch to hook for 10 minutes on 2 -- though kneading for 5, resting for 5, and then kneading for 5 more may or may not do something.
Put in a covered bowl to rise for about 2.5 hrs, till it doubles in size
Knead out the air, let rest for 15 min under dish towel
Shape into a boulle, let it rise again for an hour in a 5-7 quart Dutch oven
Preheat oven to 450
After an hour, coat loaf with olive oil and a light sprinkling of coarse salt
Cut an x into the top, cover Dutch oven and bake.
After half an hour take lid off Dutch oven and bake until brown and crisp.
It's possible you may want to turn the heat down a bit at some point, as the bottom tends to get a bit toastier then the top.
The advantage of the Dutch oven is you don't have to worry about spraying the loaf with water or getting the oven humid with a pan of water.
I added a tablespoon of rosemary garlic infused olive oil to one of the loaves last night and it was awesome, but it makes the dough a bit wobbly.