Description
A no-fuss, rustic loaf with a crisp crust and chewy crumb, made with minimal hands-on work. Perfect for weeknight dinners or weekend baking.
Ingredients
- 2 cups (about 250 g) all-purpose flour
- 1/2 teaspoon fine salt
- 1/2 teaspoon instant yeast
- 1 cup (240 ml) warm water (about 100–110°F / 38–43°C)
Instructions
- In a large bowl, whisk together the flour, salt, and instant yeast until evenly combined.
- Pour in the warm water and stir until you have a sticky, shaggy dough.
- Cover the bowl tightly and let the dough ferment at room temperature for 12 to 18 hours.
- Preheat a Dutch oven in a cold oven to 450°F (230°C) for at least 30 minutes.
- Turn the dough onto a lightly floured surface and shape it into a round, being careful not to deflate it.
- Transfer the dough seam-side down into the hot Dutch oven, score the top, and cover.
- Bake with the lid on for 30 minutes, then remove the lid and bake for another 15 minutes until browned.
- Cool on a rack for at least 30 minutes before slicing.
Notes
For a stronger crust color, brush the loaf with water before scoring. Store the loaf in a paper bag or towel at room temperature for 1-2 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American