I may not have mentioned that it's a 90-minute drive to the hospital where Adam is being treated, so I'm on the road each day for about 3 hours. Which is okay -- gives me time to pray and thing and settle down. It's a nice drive through the country. He finally had his surgery yesterday morning to repair the bone in his knee with pins and plates. He looked pretty pathetic when he came out of surgery, but he asked for his "old-guy" hat. My friend Jeannie who lives in France said, "He looks like a Frenchman who has lost his camembert." And that made me laugh pretty hard!
Cast Iron Loaf
In a stand mixer with a dough hook:
3 cups flour
1 tsp. yeast
1 tsp. salt
1.5 cups water
Mix well but do not overmix.
Turn dough into a sealable plastic container. It will be moist. Allow to sit at room temperature for about 12 hours. Then sprinkle some flour on top, and gently pull the very-moist dough away from the sides with a plastic spatula, allowing the flour to dust the sides. Your goal is to gently work and lift the dough from the container into the cast iron, without deflating the dough. This is its only rise, and the loft is what will give you a nice loaf.
The cast iron should have been heated in a 450º F oven. Place the dough in it, and cover it and bake for 45 minutes. I use a chicken fryer with a nice, tight lid. Then remove the lid and bake an additional 12 minutes.