Tuscan Loaf Bread

No Knead Tuscan Bread 

Master Recipe - Ingredients: 

3 cups flour 

1 1/4 tsp fine sea salt 

1/4 tsp dry active yeast or instant 

1 1/2 cups plus 1 - 3 tablespoons water at room temp 

1. Place the flour, salt and yeast in a Large mixing bowl and stir with a wooden spoon to combine. 
2. Add optional ingredients to the dry mix. Listed on the bottom of the page
3. Add the 1 1/2 cups water and stir for 60 seconds or until combined. Add water if there is still flour in the bowl or visible. Dough should be a "shaggy mess" Cover the bowl tightly with plastic wrap and set aside in a draft free place at a temp of 65 - 70 F for 12 - 18 hours. 
4. Flour your hands and a dinner sized plate and a clean surface. Turn the dough out of the bowl onto a floured surface, do not punch it or knead it. Reserve your plastic wrap. Flat the dough into a 8 inch circle and fold dough over on all sides, pulling out and overlapping all of the sides. Flour your hands and pick up the dough. Turn the dough over and mold it into a ball. Place the dough seam side down on the plate. Dust the top with flour and put the plastic wrap back on and let it sit for 1.5 hours. 
5. After 1 hour, position rack in middle and place Dutch oven in the oven, lid too. This lid will be hot so use a oven mitt when handling. 
6.  Preheat for 30 minutes at least and then dust the inside of the put with flour and oil or parchment paper or a sling prior to cooking the bread. Scorch the wet dough with a knife or scoring tool. Place the dough in the pot and cover the pot to cook for 30 min. 
7. Bake in a preheated oven for 30 minutes. Remove the lid and check the bread. If the bread is pale, it still needs to cook for another 20 minutes. If it is chestnut golden it is finished. Let it cool on a wired rack for 30 minutes. 

OPTIONAL ingredients: Increase yeast to 1/2 tsp if using the below 

1 cup chopped olives 

Vegetables like Roasted peppers 1 - 2 cups 

*Recipe from The Kitchen Garden Cooking School in Bucks County from 2015ish