Ingredients
3 cups (400g) all-purpose flour, unbleached preferred
1/4 teaspoon instant (or rapid rise) yeast
1 1/2 teaspoons fine sea salt or kosher salt
1 1/2 cups (355–360 ml) warm water (105–115°F)
Instructions
- In a large bowl, whisk together flour, salt, and yeast.
- Stir in warm water until a sticky, shaggy dough forms. No kneading necessary.
- Cover the bowl and let rise at room temperature for 12–18 hours until bubbly and jiggly.
- On a floured surface, gently shape dough into a round ball.
- Place on floured parchment paper, seam-side down. Cover loosely and let rise for 1–2 hours until puffy.
- Preheat Dutch oven with lid in the oven at 450°F (232°C) for at least 30 minutes.
- Score the top of the dough and carefully lower it into the hot Dutch oven using the parchment.
- Bake covered for 30 minutes, then uncovered for 15–25 minutes until golden brown.
- Transfer to a wire rack and cool for 1–2 hours before slicing.
Notes
- Use bread flour instead of all-purpose for a chewier texture.
- Add herbs, cheese, seeds, garlic, or olives for flavor variations.
- If using active dry yeast, proof in warm water with a pinch of sugar first.
- Bake without a Dutch oven using a baking stone and a steam tray.
- Let bread cool fully before slicing for best texture.
- Prep Time: 15 minutes
- Cook Time: 45–55 minutes
- Category: Bread
- Method: Baking
- Cuisine: European
- Diet: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 0g
- Sodium: 220mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
