Crusty Whole Wheat Bread

This is a great recipe I found stumbling through the ether(net).

It takes time, but it's oh so worth it. Creates those wonderful little holes that I think is essential for a great bread.

And the recipe states that it doesn't require any kneading. Indeed it didn't, but the dough is a tad more difficult to handle.

What you need (adapted from serenejourney.com)

• 3 cups of flour (and more) - I prefer whole wheat for that healthy brown tinge
• teaspoon of dry yeast
• 2 teaspoons of salt
• Optional: corn meal
• 1 1/2 cups of warm water

1. Combine ingredients in an oiled bowl, wrap in plastic and stand for 24 hours

2. Punch the dough, fold over a couple of times in the bowl. Let stand for 20 minutes.

3. Place on a dish towel which is heavily sprinkled with corn flour or baking flour. It should still be semi liquid, heavily dusted with flour. It should still flow like magma. Roughly the consistency of yoghurt. Except it is covered on all sides with flour.

4. After heating up oven to 450 F, place a pot (pyrex, cast iron or anything that doesn't violently explode in the oven) in the oven. When hot, take it out, and immediately place dough in pot.

5. Bake for 30 minutes at 450 F.