Bubbles!

I've been trying for a long time to make the kind of bread I would want to eat. I've made some really brick-like loaves of dense, gross bread. I've also made some greasy heavy bread that tastes delicious, but will make you sick. I really wanted my bread to have giant air bubbles that toast up so nicely and hold butter so well.
Dana came to the rescue with this recipe. She sent it to me ages ago, but I didn't try it until last night. I love it. Bubbly success!

You start it about 20 hours before you bake it which seems like a pain, but really, this recipe is very hands-off. You mix up the ingredients, then let it sit for 18 hours. No kneading, no stirring, no rising in a warm oven, no nothing. Then you form it into a loaf and stick it in a cast iron pot (or a dutch oven or anything with a lid) and bake it for 45 minutes. Easy peasy. And delicious. Almost immediately after I cut into this and saw all the beautiful bubbles I started a second loaf. I added garlic, rosemary, and thyme to that loaf, so we'll see how this recipe does with some fiddling. The dough smells great, so cross your fingers. It'll be put in the oven in another 2 hours.