Description
A hands-off loaf that delivers a blistered, crackly crust and an open, chewy crumb with minimal effort. Ideal for sandwiches, soups, or cheese boards.
Ingredients
- 3 cups (approximately 375 g) all-purpose flour
- 1/4 teaspoon instant yeast
- 1 1/2 teaspoons fine sea salt or kosher salt
- 1 1/2 cups (about 360 ml) warm water (105–115°F or 40–46°C)
Instructions
- In a large bowl, whisk together the flour, salt, and instant yeast until evenly combined.
- Pour the warm water into the bowl and stir with a sturdy spoon until a sticky dough forms.
- Cover the bowl tightly and let the dough ferment at room temperature for 12–18 hours.
- Lightly flour your work surface and gently scrape the dough out, folding the edges toward the center.
- Place the dough seam-side down on parchment paper, dust the top lightly with flour, and let it rise for 1–2 hours.
- Preheat your oven to 450°F (232°C) with a heavy Dutch oven inside for 30 minutes.
- Score the top of the dough and transfer it into the hot Dutch oven.
- Cover and bake for 30 minutes, then uncover and bake for an additional 15–25 minutes until golden brown.
- Remove the loaf and cool on a rack for at least 1–2 hours before slicing.
Notes
For best results, handle the wet dough gently to preserve air pockets. Avoid refrigeration for storage; freeze instead.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Artisan