Author: Bob and Robin Young

Source: Zorba (Kyle) of the Boise Mod Squad

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

1

Place the honey in the bottom of a 2 cup measuring cup. Add the warm water and mix to dissolve. Add the yeast and mix and allow to bloom.

2

Mix the dry ingredients by hand. Add the wet ingredients and mix by hand. It will be a goopy mess. Cover.

3

Let the dough sit at 70°+ for 12 - 24 hours.

4

Peel the dough out of the bowl onto a floured board. Flour your hands and pat the dough gently. Fold the sides and ends and flip the dough over, folded side down. (A Bakers Fold)

5

Using a cotton towel, cover the towel with cornmeal, flour or wheat germ or Masa. Drop the folded side of the dough onto the cornmeal (or otherwise) covered towel. Let it rise for another 2 - 3 hours or so. Don't Touch It! Don't Even THINK about looking at it.

6

Pre-heat the oven and a 10 quart Dutch Oven to 500°F

7

The Dutch Oven, and Oven Are Extremely Hot from Here on Out. Be Careful and Don't Burn Your Hands. Use An Oven Mit!

8

Flip the dough, folded side up, from the towel into the hot Dutch Oven. Shake slightly in the pot. Put the lid back on the pot and return to the oven.

9

Bake for 30 minutes. After 30 minutes, remove the lid and return the Dutch Oven to the oven - if you removed it. Bake for another 15 minutes. Remove the bread from the pot and let cool on a baker's rack for 30 minutes.

10

Slice and enjoy!!