Baking bread at home is foolproof with this recipe. You need a cast iron casserole. Baking the bread in the casserole is the secret to having a great crust. You also need a bit of patience - the dough should be left to rise for 10 hours, so it's best to set it up in the morning or even the night before. This recipe is for those who appreciate a loaf that's had a long, slow rise and time to develop its flavours. Enjoy!
What a long and drawn out bread recipe! Mine takes about 3 hours maximum, and I'm using ordinary bakers yeast, rising then knocking back - 09 Mar 2012