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1
Mix 2 cups water with 1 cup ice cubes in bowl.
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2
Combine 4 cups flour, sugar, salt, and yeast in separate bowl.
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3
Vigorously stir 1 & 3/4 cups plus 2 Tbs.
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4
ice water into flour mixture.
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5
(Dough should be slightly stiff; stir in just enough additional flour to stiffen slightly, if necessary.)
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6
Brush dough top with vegetable oil.
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7
Cover bowl with plastic wrap, and let rise at room temperature 12 to 18 hours (first rise).
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8
Vigorously stir powdered buttermilk and melted butter into dough, scraping down bowl sides.
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9
Stir in remaining /2 cup flour, plus more as necessary to yield stiff but still stirrable dough.
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10
Lift and fold dough toward center with spatula.
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11
Brush dough with vegetable oil, and cover with plastic wrap oiled on side facing dough.
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12
Let dough rise 1 & 1/4 to 2 & 1/2 hours at
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13
room temperature (second rise).
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14
Second rise alternatives: let dough stand in turned-off microwave with 1 cup boiling water 45 minutes to 1 & 1/2 hours for accelerated rise; for extended rise, refrigerate up to 24 hours, then set out at room temperature.
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15
Place oven rack in lower third of oven, and preheat oven to 450F.
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16
Brush 4-qt.
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17
Dutch oven with oil, set on oven rack, and heat until sizzling hot.
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18
Transfer dough to Dutch oven.
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19
(Dont worry if dough is lopsided and ragged-looking; it will even out during baking.)
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20
Brush top of dough with water, then sprinkle with coarse salt, if using.
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21
Slash large X in top of dough with knife or kitchen shears; cover pot, and shake to center dough.
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22
Lower oven temperature to 425F.
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23
Bake bread 50 to 55 minutes.
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24
If loaf is browned, leave lid on; if not, remove lid.
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25
Bake 10 to 15 minutes more, or until skewer inserted in thickest part of loaf comes out with just a few particles.
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26
Bake 5 to 10 minutes more.
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27
Cool 15 minutes in pan; unmold, and cool on wire rack.
