French Country Bread
Recipe from my friend at Clos Solène
Plan a day ahead to make this bread.
3 cups of flour ( I love Arthur King)
1/4 tsp active dry yeast
3/4 tsp salt
1-1/2 cups warm water
Mix ingredients well and cover with plastic and let it rest at room temperature overnight.
In the morning, flour your working service, wet your hands and flip dough on a floured service . Fold a few times to form a ball.
Cover with a damp towel and let it rest for 30 – 60 minutes.
Preheat oven to 480 degrees.
Move the dough on a baking sheet or pan and place in the oven for 15 minutes and then reduce to 450 degrees for another 15 minutes.
Once baked, remove the bread from oven and let cool for at least 30 minutes before eating. The bread should last 3 days.
I love decorating herbs on top of the bread before baking…more for appearance than taste…a finishing touch.