Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons coarse sea salt
- 1/2 teaspoon active dry yeast (or instant yeast)
Wet Ingredients
- 1 1/2 cups warm water (about 110 degrees F)
Instructions
- Mix Ingredients: In a large mixing bowl, combine the flour, coarse sea salt, and yeast. Pour in the warm water and stir everything together with a wooden spoon until the mixture is well combined. The dough will be sticky and shaggy at this point.
- First Rise: Cover the bowl with plastic wrap or a towel and let the dough rise at room temperature for 3 to 4 hours, or place it in the refrigerator for up to 15 hours to ferment slowly. This step develops flavor and texture without the need for kneading.
- Shape the Dough: Once risen, gently scoop the dough onto a floured work surface and shape it into a rough ball. Lightly sprinkle flour over the top, place the dough ball on a piece of parchment paper, and cover loosely with plastic wrap. Allow it to rest and rise for another 30 minutes.
- Preheat Dutch Oven: While the dough rests, place an empty Dutch oven or cast iron pot with its lid on inside the oven. Preheat the oven to 450 degrees Fahrenheit. Preheating the pot helps create steam, which results in a crusty loaf.
- Bake Covered: Remove the covering from the dough, then carefully lift the parchment paper and dough ball and place it inside the hot Dutch oven. Cover with the lid and return it to the oven. Bake covered for 30 minutes.
- Bake Uncovered: After 30 minutes, remove the lid and continue baking the bread uncovered for an additional 12-15 minutes, until the crust is golden brown and crisp on top.
- Cool and Store: Remove the bread from the oven carefully, lift it from the Dutch oven using the parchment paper, and place it on a wire cooling rack. Allow the bread to cool completely before slicing. Store leftover bread in an open paper bag on the counter for up to one week to maintain crustiness.
Notes
- Using a preheated Dutch oven traps steam and gives the bread a wonderfully crusty exterior similar to artisan bakery loaves.
- The long fermentation time allows the dough to develop flavor without kneading.
- Adjust the rising times based on your room temperature; cooler environments may require longer.
- If you don’t have a Dutch oven, you can use any heavy oven-safe pot with a tight-fitting lid.
- To maintain crusty texture when storing, avoid plastic bags which trap moisture and soften the crust.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
