“Always Perfect” Boule

3 cups all purpose flour, Or other flours you like for bread, I used Odlums course ground, buckwheat and all purpose in this recipe

1 1/4 teaspoon salt

1/4 teaspoon instant yeast

Wheat germ, Wheat bran, corn meal, or additional flour

Directions: Place flour, salt and yeast in a large bowl. Add in 1 1/2 cup water. Cover with a thin towel. Let rise in a warm place overnight. The surface should be dotted with bubbles before moving onto the next step.

Place the dough on a floured surface. Fold over 1 to 2 times. Cover with your thin towel. Allow it to rest for 15 minutes.

Coat your hands with flour, shape the dough into a ball. Coat your (not terry cloth) towel with your choice :wheat bran, wheat germ, cornmeal or flour. Lay the dough ball on the towel seam side down. Cover and let rise until the dough doubles in size around two hours.

preheat the oven to 450° 30 minutes prior to the dough being ready to bake. Warm your Dutch oven. When the dough is ready turn the dough into the pot seam side up. Bake 30 minutes covered. Then bake an additional 15 to 30 minutes uncovered. Cool before serving.