Jim Lahey’s Overnight Bread (slightly adapted)
 
Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoons kosher salt
  • 1 teaspoon instant yeast
  • 1 ½ cups water
Instructions
  1. In a bowl, mix flour, salt, and yeast together. Add water and mix. Note that it will look sticky and messy. Cover with Saran Wrap and leave it on your counter or any warm place for 8 to 18 hours (the longer the better).
  2. Optional: Pick a filling and sprinkle it on top of the bubbling dough. Black Olive—Slice about 1 cup of olives and sprinkle on top. Note: Add less salt to the dough. Pesto-Olive—Smear pesto on top, then sprinkle with about ¼ cup sliced olives. Note: Add less salt to the dough. Roasted Garlic—Roast garlic in the bulb; once cool, remove from peels, slice and sprinkle on top of dough. Sauteed Onions—Saute 1 large onion; once cool, sprinkle on top.
  3. Using a fork, fold the dough over the filling to shape it (and to distribute the filling).
  4. Sprinkle flour or cornmeal on parchment paper and tilt your bowl over the flour or cornmeal (the dough will be sticky, so use a fork), and help the dough roll onto the flour, top side down (to conceal the fold). Flour your hands and shape it.
  5. Cover and let it rest for 1–2 hours. 15 minutes before baking, preheat oven to 450°F. Bake for 30 minutes. The “true” and best way is to bake it in a cast iron pan, but I use a round pan or baking sheet.
Recipe by Between Carpools at https://betweencarpools.com/bake-bread/