Crusty Chewy Bread

In a measuring cup, I put half cup warm water, a teaspoon of sugar and a teaspoon of regular yeast and let it sit for ten minutes so that it gets puffy.

In a large stainless steel pot I put 2 1/2 cups of cool water

a tablespoon of finely ground rosemary

a teaspoon of salt

two large cloves of garlic (crushed)

and about a half cup of finely chopped sundried tomatoes.

Then I stir in the yeast mixture and start adding all purpose flour

(about 4 cups or more) until you have a moist dough

Put a lid on the pot and put it into the fridge for 12 to 24 hours.

Two hours before cooking (at least 3 1/2 hours before eating the bread)

take the pot out of the fridge

pour/roll the dough into a parchment paper lined smaller pot

and put in a warm place (on top of the heating up stove)

put a pizza stone into the oven (or not)  and a cast iron pot and lid into the oven and heat to 500 degrees

Two hours later lift the parchment paper loaf out of the smaller pot and put it into the cast iron pot

put the hot lid on and trim the extra paper so that it doesn't catch on fire

cook at 500 degree for 1 hour.

Take the bread out of the oven and cool on a rack with out the paper.

Don't cut this bread until it has cooled because if you do it is very gummy