This old world bread mix makes a loaf you want to tear into. All you add is water, stir until a sticky dough forms, cover, wait 12 hours, and then cook at 450 in a covered ovenproof pan. No kneading, punching down or tending to make this rustic French boulé. Want it for breakfast...stir it up at night and it is ready to bake the next morning. Want it for dinner...stir it up in the morning and cook it that night.
