- 3 c all-purpose flour
- ¼ tsp instant dry yeast
- 1 ¼ tsp salt
- 1 ½ c water
Put flour, yeast and salt into a large bowl. Mix together to distribute ingredients evenly. Add water and mix until it comes together in a dough.
Cover dough and leave for about 12 hours at room temperature.
When ready to make the bread, preheat oven to 500 degrees F. Put a cast iron, Pyrex or other oven-proof glass pot with a lid into the oven. Make sure it's very hot before putting the dough in it.
Pour dough out of the bowl onto a floured surface. Lightly pat it down a little. Fold the sides into the center to form a ball.
Sprinkle wheat bran on a clean towel and lay the dough, seam-side-down on the towel. Sprinkle the top with more wheat bran.
Invert the dough and put it into the hot pot seam-side-up. Cover with the lid.
Bake 30 minutes with the cover closed, and another 15-20 with the cover open. You want to see caramelization of the crust.