I made some bread. It’s pretty good! And the recipe is goddamn easy.
It’s got a really great crunchy crust, and nice spongy cakey middle. It came out a little over-salty, but I upped the salt in the recipe from 1.5 tsp to 2, because I’d read that people thought he original wasn’t salty enough. So, for your reference, 2 tsp is a little too much. I also used a smaller pot, like 4 qt, and that worked fine.
However, PROTIP: don’t forget to spray your pot with some kind of non-stick spray, or you will have to chisel the bread out of it. Like I did.
Edit: God, nytimes.com is douchebags. Here’s the recipe, if their site won’t let you have access to it:
3 cups bread flour
1 packet ( 1/4 ounce) instant yeast
1 1/2 teaspoons salt
Oil as needed.
1. Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
2. Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.
3. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
4. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: 1 big loaf.