 | This bread recipe is easy to make, soft and delicious inside and crusty outside. Basically mix and let rise overnight, then bake in a Dutch Oven. |
Ingredients
- 3 1/4 cups all-purpose flour
- 2 teaspoons fine sea salt
- 1/2 teaspoon active dry yeast
- 1 1/2 cups warm water (about 110°F)
Instructions
- Stir together flour, salt and yeast in a large mixing bowl until combined. Add warm water and stir until dough is evenly mixed. The dough will be loose and shaggy.
- Cover the bowl with lightly greased parchment paper or cotton towel and let the dough rise at room temperature for 12 to 18 hours.
- Transfer the dough to a well-floured surface. Fold the dough on top of itself — pulling the outer edges up over the center – repeat, lightly adding more flour until the dough is no longer sticky and holds its shape into a round ball. Place on a large piece of parchment paper, lightly flour and cover with the towel.
- Preheat oven with a medium Dutch oven and lid inside on 450°F for 30 minutes for the oven to heat, while the dough continues to rise.
- Remove the extremely hot Dutch oven from the oven. Transfer the dough ball using the parchment paper into the Dutch oven. Cover bake for 30 minutes.
- Carefully remove the lid and bake for 10-15 more minutes until the crust is golden brown and crispy.
- Remove from the oven, uncover, and then carefully lift up the edges of the parchment and transfer the bread to a wire cooling rack.
- Cool for at least 30 minutes.
- Slice and enjoy, it won’t last long.
