I gave this recipe 5 stars, but I have to admit, I haven't made this exact recipe. But, I was just so annoyed at the people who changed things and then gave it a low rating! My recipe is slightly different; 3 cups flour, 1/2 tsp rapid rise yeast, 1 1/2 tsp salt and 1 1/2 cup warm water. Just mix the dry together, add water, stir it up and cover with plastic wrap. Let it set 12 to 24 hours. Then scrape it out of the bowl onto floured parchment paper, with floured hands pat it into a "loaf" shape or round, depending on how you cook it. I've done the dutch oven method, 450 degrees for 30 minutes once the oven is preheated, then 5 to 15 minutes with the cover off. I've also just preheated a pizza stone and moved the dough onto it with a pizza paddle under the parchment. Baked it for 30 minutes with no covering and when I got it out of the oven buttered the hot crust. The dutch oven version is a crunchy artisan type crust. The pizza stone version made a soft crust. Both were delicious! Do NOT add extra flour because you think that a 2 to 1 ratio of flour to water is wrong. It isn't. The long 12-24 hours rising time turns the dough into a sloppy mess. It's SUPPOSED to look like that! If you want a firm sandwich loaf, this isn't the recipe for you. But it's a simple, great bread. The only addition I make is to sometimes add a tablespoon of sugar to the dry ingredients. That suits our taste a bit more.
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I gave this recipe 5 stars, but I have to admit, I haven't made this exact recipe. But, I was...