| Ingredient | Amount |
|---|---|
| All-purpose flour | 3 cups |
| Active dry yeast | 1/2 teaspoon |
| Salt | 1 1/2 teaspoons |
| Warm water | 1 1/2 cups (approximately 110°F) |
Step-by-Step Instructions:
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1. Mixing the Dough: Combine the flour, yeast, and salt in a large mixing bowl. Pour in the warm water and stir with a wooden spoon or spatula until a shaggy dough forms. The goal is to ensure all ingredients are well incorporated, not to achieve a perfectly smooth texture.
2. First Rise: Cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature, away from any drafts, for 12-18 hours. This slow fermentation process is crucial for developing the bread’s flavor and texture without the need for kneading.
3. Shaping the Dough: Once the dough has doubled in size and appears bubbly, transfer it to a lightly floured surface. Gently shape it into a ball, embracing its rustic appearance rather than striving for uniformity.
4. Preparing the Oven and Dutch Oven: Place a Dutch oven with its lid inside your oven and preheat to 450°F (230°C). The Dutch oven creates a professional baking environment by trapping steam, resulting in a crispy crust
. Baking: Carefully remove the hot Dutch oven from the oven. Transfer the dough into the pot, cover it with the lid, and bake for 30 minutes. Then, remove the lid and bake for an additional 10-15 minutes to achieve a golden brown crust.
6. Cooling and Serving: Once baked to perfection, remove the bread from the Dutch oven and allow it to cool on a wire rack before slicing. This resting period ensures the interior sets properly, resulting in a moist and airy crumb
