Simple, crusty round loaves with a blistered golden crust and open crumb.
Ingredients (makes 2 loaves)
- 6 cups (720 g) bread flour or all-purpose flour
- 1 Tbsp salt
- 1 tsp instant yeast (or ½ tsp for a longer rise)
- 2¾–3 cups (660–720 ml) cool water
Optional
- 100–150 g active sourdough starter (reduce water slightly if adding)
Instructions
- Mix the dough
In a large bowl, whisk together the flour, salt, and yeast.
Add the water and stir until a shaggy, sticky dough forms and no dry flour remains.
Cover and let rest at room temperature for 12–18 hours (overnight is ideal). The dough should become bubbly and roughly doubled. - Shape
Lightly flour a work surface and turn the dough out.
Divide into two equal pieces. Gently shape each into a round boule by folding the edges toward the center.
Place each loaf seam-side up in a floured proofing basket or a bowl lined with a well-floured kitchen towel.
Cover and let rest 30–60 minutes. - Preheat
Place a Dutch oven (or two if you have them) or a baking stone in the oven and preheat to 450°F (230°C) for 30–45 minutes. - Bake
Carefully remove the hot Dutch oven.
Turn one loaf out onto parchment (seam-side down). Score the top deeply with a sharp knife or lame.
Lift the dough by the parchment and lower it into the hot pot. Cover with the lid.
Bake covered for 20–25 minutes.
Remove the lid and bake another 15–20 minutes until deep golden brown and the internal temperature reaches 205–210°F (96–99°C).
Repeat with the second loaf (or bake both on a stone with steam). - Cool
Transfer the loaves to a wire rack and cool completely for at least 1 hour before slicing.
Tips
- The long overnight rise develops great flavor with almost no effort.
- For a more open crumb, handle the dough gently and use slightly higher hydration.
- Steam is essential for oven spring and a blistered crust.
- Store cut-side down or in a paper bag for 1–2 days; freeze slices for longer storage.
Crusty outside, soft and airy inside. Enjoy!
