This is a classic high-hydration country-style loaf — flour-dusted crust, deep golden blistering, dramatic scores (including the leaf/ear pattern), and a light open crumb full of irregular holes, exactly like the one in your photo.
Ingredients (1 large loaf)
- 450 g bread flour (strong white flour)
- 10 g fine salt (about 1¾ tsp)
- 2 g instant yeast (½ tsp)
- 350 g cool water (about 1½ cups / 350 ml)
The dough should be sticky and wet. - Extra flour for dusting
Method
1. Mix the dough
In a large bowl mix the flour, salt and yeast. Add the water and stir with a spoon or wet hand until no dry flour remains. The dough will look shaggy and sticky — this is correct.
Cover and leave at room temperature (18–22 °C / 65–72 °F) for 12–18 hours. It should become bubbly and more than double.
2. Shape
Generously flour a work surface. Scrape the dough out. With floured hands, gently fold the edges into the centre several times to form a round or slightly oval ball. Do not knead hard.
Place it seam-side down on a well-floured tea towel, parchment, or in a floured banneton. Dust the top with flour, cover, and rest 1–2 hours until puffy.
3. Preheat
At least 30–45 minutes before baking, put a heavy Dutch oven (cast-iron pot with lid) into the oven and heat to 230–250 °C / 450–475 °F.
4. Score and bake
Carefully transfer the dough into the very hot pot.
Using a sharp knife or razor blade, make one deep central slash and a few decorative leaf-style cuts on one side (this creates the pattern in the photo).
Put the lid on and bake 30 minutes.
Remove the lid and bake another 15–20 minutes until the crust is deep golden, blistered and the loaf sounds hollow.
5. Cool
Lift onto a wire rack. It will keep steaming. Cool completely (at least 1½–2 hours) before slicing so the open crumb sets properly.
Key points for this exact look
- High water content → open, holey crumb
- Long slow rise → flavour and structure
- Dutch oven → steam for shiny, crackly crust and good oven spring
- Confident, deep scoring → the dramatic ear and leaf pattern
This is the correct, reliable recipe that matches the bread in your picture. Enjoy!
