I got this receipt from Giggi Burns. Dense and chewy, great with soup. Can be made with a bread maker or overnight - see notes.
- Run the bread maker on first rise. Let sit until you want to bake.
- Overnight: Mix all well with spatula and let sit covered by a plastic wrap for 12-18 hours at room temperature.
- Flour your countertop well and throw dough on the flour. It will be wet. Drizzle flour on top of dough. Use hands, well floured, to fold the dough over on itself half way several times (original recipe says 10, but 6 is good enough) from different sides.
- Prepare a form for the bread by putting a dish towel into a bowl. Drizzle liberally with oatmeal to avoid dough from sticking to the towel. Place your dough ball into the towel, seams sides up, and cover the dough with extra flour (from the counter) and with towel ends.
- Put a cast iron pan with the lid in the oven. Let dough sit on the counter for 45 minutes. Than preheat oven for 20-25 minutes, at 500° F, (Oven takes about 25 minutes to preheat to 500°F)
- Take the pan out (leave the lid in the oven), very careful, very hot! Pick towl & dough up and upend it into the pan while holding onto the towel. Score the bread.
- Put the lid on and put into the oven, turning the temperature down to 450.
- Bake for 30 minutes. Remove the lid. Bake for another 25 minutes or until desired crust color.