Ingredients
Equipment
Method
Mix the dough
- In a large mixing bowl, combine the bread flour, kosher salt, and instant yeast.
- Pour in the warm water (about 105–110°F) and stir until a shaggy, sticky dough forms with no dry flour remaining.
First rise (ferment)
- Cover the bowl tightly with plastic wrap or a lid, then let the dough rise at room temperature for 12–18 hours until doubled, bubbly, and soft.
Shape
- Turn the dough onto a generously floured surface and fold the edges toward the center several times to create a rough round, avoiding kneading.
- Place the dough seam-side down on a piece of parchment paper, cover loosely with a towel, and let it rest for 30–45 minutes.
Bake in a Dutch oven
- Preheat the oven to 450°F and heat a 5- to 6-quart Dutch oven with the lid inside for at least 30 minutes.
- Transfer the dough with the parchment paper into the hot Dutch oven and cover immediately with the lid.
- Bake covered at 450°F for 30 minutes until the loaf has expanded.
- Remove the lid and bake at 450°F for 12–18 minutes until the crust is deep golden brown and crisp.
Cool and slice
- Lift the bread from the Dutch oven and cool on a wire rack for at least 1 hour before slicing, so it sounds hollow when tapped on the bottom.
Notes
For best oven spring, keep the Dutch oven fully preheated and transfer the dough quickly after preheat. Store bread airtight at room temperature for up to 3 days; freeze sliced bread up to 2 months. For a gluten-free version, substitute a high-quality 1:1 gluten-free bread flour blend and expect a denser crumb.