Ingredients
2-1/4 cups bread flour, divided1 cup cool water (55° to 65°)1/4 teaspoon active dry yeast3/4 teaspoon salt2 tablespoons olive oil
Preparation
In a small bowl, combine 2 cups flour, water and yeast. Cover tightly with plastic wrap and let stand until more than doubled in size and bubbles are present on surface, 12-18 hours. Combine salt and remaining flour; stir salt mixture and oil into dough.
Turn dough onto a well-floured cast-iron baking pan; gently press with a spatula into a 10-in. x 5-in. loaf. Cover and let rise at room temperature until dough holds an indentation when gently pressed (loaf will slightly increase in size), 2 hours.
Arrange one oven rack at lowest rack setting; place second rack in middle of oven. Place a cast-iron or other oven-proof skillet on bottom rack; preheat oven and skillet to 475°. Meanwhile, in a small saucepan, bring 2 cups water to a boil.
Wearing oven mitts, place bread on top rack. Pull bottom rack out by 6-8 in.; add boiling water to skillet. (Work quickly and carefully, pouring water away from you. Don’t worry if some water is left in the saucepan.) Carefully slide bottom rack back into place; quickly close door to trap steam in oven.
Reduce heat to 425°; bake for 10 minutes. Remove skillet from oven; bake bread until deep golden brown and bread sounds hollow when tapped on the bottom, 12-15 minutes longer. Cool on a wire rack.
