Ingredients:
- 3 cups (375g) all-purpose flour or bread flour
- 1 ½ teaspoons salt
- ½ teaspoon instant yeast (or active dry yeast)
- 1 ½ cups (355ml) warm water (not hot — about 100–110°F or 38–43°C)
🥣 Instructions:
1.
Mix the Dough
- In a large bowl, whisk together flour, salt, and yeast.
- Add warm water and stir with a spoon or spatula until a shaggy, sticky dough forms.
- Cover the bowl tightly with plastic wrap or a clean towel.
2.
Let It Rise (8–18 hours)
- Leave the dough at room temperature (ideally 70–75°F / 21–24°C) for at least 8 hours, preferably overnight.
- It should double in size and look bubbly and jiggly.
3.
Shape the Dough
- Lightly flour a surface and your hands. Gently turn out the dough.
- Fold it over on itself a few times to form a rough ball. Don’t knead.
- Place the dough on a piece of parchment paper. Cover with a towel and let it rest for 30–60 minutes.
4.
Preheat the Oven and Dutch Oven
- While the dough is resting, place a Dutch oven (or heavy pot with lid) in your oven and preheat to 450°F (232°C) for at least 30 minutes.
5.
Bake
- Carefully remove the hot Dutch oven. Use the parchment to lift the dough and place it into the pot (parchment can go in too).
- Cover with lid and bake for 30 minutes.
- Remove the lid and bake another 10–15 minutes until golden and crusty.
6.
Cool
- Remove the bread from the pot and let cool on a wire rack for at least 30 minutes before slicing.
🔁 Variations:
- Add rosemary and olives, cheddar and jalapeño, or dried fruit and nuts for different flavor profiles.
- Swap some white flour for whole wheat flour (start with ½ cup).