from my peeps
Recipe courtesy Alton Brown, 2008
17 1/2 ounces bread flour, plus extra for shaping
1/4 teaspoon active-dry yeast
2 1/2 teaspoons kosher salt
12 ounces filtered water
2 tablespoons cornmeal
Whisk together the flour, yeast and salt in a large mixing bowl. Add the water and stir until combined. Cover the bowl with plastic
wrap and allow to sit at room temperature for 19 hours.
After 19 hours, turn the dough out onto a lightly floured work surface. Punch down the dough and turn it over onto itself a couple
of times. Cover with a tea towel and allow to rest 15 minutes. After 15 minutes, shape dough into a ball. Coat hands with flour if
needed to prevent sticking. Sprinkle the tea towel with half of the cornmeal and lay the dough on top of it, with the seam side
down. Sprinkle the top of the dough with the other half of the cornmeal and cover with the towel. Allow to rise for another 2 to 3
hours or until dough has doubled in size.
While the dough is rising the second time, preheat the oven to 450 degrees F. Place a 4 to 5-quart Dutch oven in the oven while
it preheats. Once the dough is ready, carefully transfer it to the preheated Dutch oven. Cover and bake for 30 minutes. Remove
the lid and bake another 15 minutes or until the bread reaches an internal temperature of 210 to 212 degrees F. Transfer the
bread to a cooling rack and allow to cool at least 15 minutes before serving.
Heat charcoal in a chimney starter until ash covers all of the coals. Place 20 to 24 coals on a Dutch oven table. Place a cooling
rack, or other wire rack, that is at least 2-inches high, directly over the coals. Set a 5-quart Dutch oven on top of this rack and
allow to preheat during the last 30 minutes of the second rise. Carefully transfer the dough to the Dutch oven and cover with the
lid. Place 20 coals on top. Bake for 45 minutes or until the bread reaches an internal temperature of 210 to 212 degrees F.
Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving