Breadiquette

3 cups all purpose flour
2 tsp salt
1 tsp active dry yeast
1½ cups water, room temperature

breadiquetteproject@gmail.com

send documentation to

mix dry ingredients in a large bowl
make a well in the centre of the bowl and add water
stir until well combined
cover with a tea towel and let rest overnight - at least 9 hours
flour working surface and hands
take risen dough from the bowl and fold into a ball shape - do not knead
cover with a tea towel and leave to rest for 1 hour
after 30 minutes preheat the oven to 230°C
at this stage place your dutch oven with no lid - or oven safe pot - in the oven to warm
after the full hour is up take the pot out of the oven
lift the dough and put it inside the pot - line with baking paper if necessary
with the lid on place the pot back inside the oven
bake for 30 minutes
take the lid off
bake for 15 minutes or until the top is crispy to your liking
take out of the oven
let the bread rest for at least 20 minutes
share the bread
document any stage of this process in whatever way you wish - it must be able to be sent by email,
make the subject line the location and date of the breaking of bread
for proper breadiquette pass on this recipe, process or website to someone new
encourage them to do the same

Image from: Parsons Bread Book pg. 9