Let me first just say for the record...
I found this recipe with a simple search for "bread" here in the traditional foods forum. I cannot believe I'd never heard of this technique. Maybe it's a good thing I found it just last night. My first loaf is half gone!
Here's the recipe I used: http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=0
I just assumed I'd muck it up somehow and it'd taste like a solid brick of cooked flour. This is how most of my bread experiments turn out. My DH was severely annoyed with me for exclaiming "this is so good!" over and over. I am still enjoying a slice as I type. DELISH. It was beautiful, golden, tasted fluffy, yet chewy... had all the right properties of a rustic loaf. I could have bought it from a baker or fresh-baked at the market, seriously!
I was successfully grain-free since about a year ago, but shortly after becoming pregnant (January), fell a bit off the grain-free wagon and focused more on traditional foods. I am told that because this bread ferments almost like a sourdough, people who are gluten-intolerant (I am self-diagnosed) are able to consume without issues. Can anyone attest to this?
My variations/mess ups are as follows:
I used COLD water on top of the yeast and seriously thought I just killed the yeast! Nope! I decided to go ahead and let it rise 18 hours instead of only 12. That I believe made all the difference. I did not put it on cloth to rest for 15 minutes and actually shaped it right after getting it out of the bowl I mixed it in. Then just put the bowl on top of the dough on my counter for another two hours. My only huge mistake was oil and flour in my dish before putting in the oven. It was pretty burnt after being preheated at 450-475. I really thought it would stick. I didn't use a 6qt dutch oven, I used a 2.5qt circular corning wear casserole dish with a glass top. I also doubled the salt, and might want to triple it next time. I like salty bread! I dumped the dough from my original mixing bowl into the preheated dish, that was far less dangerous then the cloth flipping from the original recipe! I have a 3yo running around like a maniac. Can't risk it.
I'd love to see some different recipes, I think I should really like this with a sourdough starter if I ever get around to buying/making one. Any ideas here?
I'd love to try rye and different flours so any recipes you can post I would much appreciate! I am heading to google this as well, there are TONS of recipes out there. So exciting. Homemade bread yay!