Ingredients
Method
Mixing the Dough
- In a large mixing bowl, combine the flour, salt, and instant yeast.
- Add the water and stir with a wooden spoon until a shaggy dough forms.
First Rise
- Cover the bowl with plastic wrap and let it sit at room temperature for 12 to 18 hours.
Shaping the Dough
- After the first rise, turn the dough out onto a floured surface.
- With floured hands, shape the dough into a ball and let it rest for 15 minutes.
Second Rise
- Place the dough on a piece of parchment paper and cover it with a towel. Let it rise for another 1 to 2 hours.
Baking the Bread
- Preheat the oven to 450°F (232°C) and place a Dutch oven inside to heat.
- Once preheated, carefully remove the Dutch oven, lift the dough with the parchment paper, and place it inside.
- Cover and bake for 30 minutes, then uncover and bake for an additional 15 minutes until golden brown.
Cooling
- Remove the bread from the Dutch oven and let it cool on a wire rack for at least 30 minutes before slicing.
Nutrition
Notes
For best results, use a kitchen scale to measure the flour. This bread is best enjoyed fresh but can be stored in an airtight container for a few days.