Prep time: 10 mins | Rise time: 12-18 hrs | Bake time: 45 mins | Yield: 1 round loaf
Ingredients
- 3 cups (360g) all-purpose flour or bread flour (plus extra for dusting)
- 1/2 tsp instant yeast (or active dry yeast)
- 1 1/2 tsp salt
- 1 1/2 cups warm water (about 100°F–105°F / 38°C–40°C)
Instructions
- Mix Dough: In a large mixing bowl, whisk together the flour, instant yeast, and salt. Pour in the warm water and stir with a wooden spoon or spatula until a shaggy, wet dough forms and no dry flour remains.
- First Rise: Cover the bowl tightly with plastic wrap or a damp towel. Let the dough rest at room temperature for 12 to 18 hours until double in size, bubbly on top, and sticky.
- Preheat Pot: 30 minutes before baking, place a heavy 4 to 6-quart Dutch oven (with lid on) into the oven and preheat to 450°F (230°C).
- Shape Dough: Generously dust a sheet of parchment paper with flour. Scrape the sticky dough out onto the parchment. Fold the edges under itself to gently form a round ball (no heavy kneading required). Cover lightly with a towel while the oven finishes preheating.
- Bake Covered: Carefully remove the hot Dutch oven from the oven using oven mitts. Use the parchment paper to lift the dough ball and lower it into the preheated pot. Cover with the hot lid and bake for 30 minutes.
- Bake Uncovered: Remove the lid and bake uncovered for an additional 12–15 minutes until the crust is deep golden brown and sounds hollow when tapped on top.
- Cool & Serve: Transfer the bread onto a wire cooling rack and let cool for at least 30 minutes before slicing to set the interior crumb.
