A crusty loaf with a beautiful open crumb — perfect for slicing and serving with butter.
Ingredients (makes 1 large loaf)
Sourdough version
- 100 g active sourdough starter (100% hydration)
- 350–370 g water
- 500 g bread flour
- 10 g salt
Yeast version (easier/faster)
- 3 cups (360 g) bread flour
- 1½ tsp salt
- ½ tsp instant yeast
- 1½ cups (360 ml) cool water
Instructions
- Mix the dough
Combine all ingredients in a large bowl and mix until no dry flour remains. The dough will be sticky.
Cover and let rest for 30 minutes (autolyse). - Bulk fermentation
Perform 3–4 sets of stretch-and-folds every 30–45 minutes.
Let the dough rise until it has increased in volume by about 50–75% and looks airy (3–5 hours for sourdough, 1½–2½ hours for yeast version). - Shape
Gently turn the dough out onto a lightly floured surface. Shape into a tight round or oval.
Place seam-side up in a floured banneton or towel-lined bowl.
Cover and proof:- Room temperature: 1–2 hours
- Or refrigerator: 8–16 hours (recommended for better flavor and easier scoring)
- Bake
Preheat a Dutch oven at 450–475°F (230–245°C) for 30–45 minutes.
Turn the dough out onto parchment, score deeply with a sharp blade.
Bake covered for 20–25 minutes, then uncover and bake another 20–25 minutes until deep golden brown and the internal temperature reaches 205–210°F (96–99°C). - Cool
Cool completely on a wire rack for at least 1–2 hours before slicing.
Tips
- Higher hydration (more water) gives a more open crumb like the one in the photo.
- Cold overnight proofing improves flavor and makes scoring cleaner.
- Steam from the Dutch oven is essential for oven spring and a blistered crust.
- Best eaten the day it’s baked or the next day. Freeze slices if needed.
Crusty outside, airy and tender inside. Enjoy!
