A crusty, flour-dusted country loaf with a tender open crumb and classic diagonal scoring.
Ingredients (makes 1 large loaf)
- 3 cups (360 g) bread flour or all-purpose flour
- 1½ tsp salt
- ½–1 tsp instant yeast (use the smaller amount for a longer, more flavorful rise)
- 1½ cups (360 ml) cool water
Optional
- 50–100 g active sourdough starter (reduce water slightly if adding)
- 1 Tbsp olive oil or honey for extra flavor
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 works perfectly). The dough should become bubbly and roughly doubled. - Shape
Lightly flour a work surface and turn the dough out.
Gently shape it into a round or oval loaf by folding the edges toward the center.
Place the dough 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 (with lid) in the oven and preheat to 450°F (230°C) for 30–45 minutes. - Bake
Carefully remove the hot Dutch oven.
Turn the dough out onto parchment paper (seam-side down). Score the top with 3–4 diagonal slashes using 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 25–30 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). - Cool
Transfer the loaf to a wire rack and cool completely for at least 1 hour before slicing.
Tips
- The long overnight rise develops excellent flavor with almost no work.
- For a more open crumb, handle the dough gently and use slightly higher hydration.
- Cold-proofing the shaped dough in the fridge for a few hours (or overnight) makes scoring cleaner.
- 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!
