3 ¾cupsall-purpose flour. , Don't sift or anything crazy. Just throw it in.
¾Tablespoonssalt.
¾Tablespoonsdry active yeast.
1 ½cupslukewarm water.
For loaf:
½cupsun-dried tomatoes, chopped
½cupshredded Parmesan cheese
Instructions
Add flour, yeast, and salt to a bowl and stir together. Stir in water and form a loose ball. It will be pretty wet. You wouldn’t be able to kneed it even if you wanted to.
Cover it and let it rise at room temperature for 2 hours.
At this point you want to put your dough in the fridge for at least a few hours. Ideally though you would leave it in overnight. That lets the yeast flavors really develop.
When you want to bake, cut off abotu a 2 pound ball of dough. Flour it well and Lightly form a ball and then roll it out into a rough rectangle.
Then toss on your chopped sun-dried tomatoes and Parm.
Roll the loaf up and make sure the ends are tucked under.
Let the loaf rest (seam-side down) on a pizza peel or the back of a sheet pan for at least an hour, but 90 minutes wouldn’t hurt. Be sure to put a fair amount of flour or corn meal on your surface before you put the loaf down.
About twenty minutes before you are ready to bake, preheat your oven to 450 and put your pizza stone in the oven. If you don’t have a stone, that’s okay. You can just bake it on a baking sheet.
Also, put a metal pan in the bottom rack of your oven and let it get hot. When you put your bread in the oven, pour a cup or two of water in the hot pan (If you use a glass pan it will explode. So don’t please.) The steam will also help the bread develop a good crust.
Right before you bake, take a serrated knife and cut a few slits in the top to let the bread vent.
Optionally, sprinkle some coarse salt on top of the loaf and Slide the loaf right into the oven, add water to your steam pan, and let it bake for 35-40 minutes.