Ingredients
- Bread Flour: 3 ½ cups (450g)
- Warm Water: 1 ½ cups (350ml, ~105°F / 40°C)
- Instant Yeast: 1 teaspoon
- Salt: 1 ½ teaspoons
- Extra Flour: For dusting and shaping
Instructions
- Mix: In a large bowl, whisk together bread flour, instant yeast, and salt. Pour in warm water and stir with a wooden spoon or spatula until a shaggy, wet dough forms.
- First Rise: Cover the bowl with plastic wrap or a damp towel. Let sit at room temperature for 2 to 3 hours until doubled in size and full of bubbles.
- Shape: Lightly flour a work surface and turn dough out. Gently fold edges toward the center to form a round or oblong loaf. Transfer seam-side down onto parchment paper and lightly dust the top with flour.
- Second Rise: Cover loosely with a towel and let rest for 30–45 minutes. Pre-heat your oven to 450°F (230°C). If using a Dutch oven, preheat the pot inside the oven.
- Score & Bake: Use a sharp knife or razor to make a quick ¼-inch deep slash down the center. Transfer dough (on parchment) into the preheated Dutch oven, cover with lid, and bake for 25 minutes.
- Finish Crust: Remove lid and bake uncovered for another 10–15 minutes until golden brown and crisp.
- Cool: Transfer to a wire rack to cool completely for at least 1 hour before slicing.
Are you baking with a Dutch oven, or using a standard baking sheet with steam?
