Deep Thoughts With Monica Handy will cover topics such as gardening, food preservation, prepping, homesteading, geo-political news, Monica's current projects, tutorials, humor, much sarcasm, and anti-woke ramblings.
Ingredients: 3 cups all-purpose flour 2-3 teaspoon kosher salt 1/2 teaspoon dry yeast (active dry or highly active dry work best) 1 1/2 cups lukewarm water Special cookware needed: Dutch oven or any large oven-safe dish/bowl and lid* Parchment paper.
Directions: In a large bowl, stir together the flour, salt, and yeast. Add the water and stir using a wooden spoon until the mixture forms a shaggy but cohesive dough. Cover bowl tightly with plastic wrap. Let dough sit at room temperature for 8-24 hours. Dough will bubble up and rise. An hour and a half before you want to eat the bread, preheat your oven to 450 degrees F. Place your Dutch oven, uncovered, into the preheated oven for 30 minutes. While your Dutch oven preheats, turn dough onto a well-floured surface and, with floured hands, form the dough into a ball. Cover dough loosely with plastic wrap and let rest. After the 30 minutes are up, carefully remove the Dutch oven. With floured hands, place the bread on a sheet of parchment paper and then transfer to the Dutch oven. Bake for 30 minutes covered. Remove cover and bake for 7-15 minutes more, uncovered (just keep an eye on it as cooking times will vary). Remove the bread and place on a cutting board. Slice and serve!