- Prep time: 10 minutes
- Rise time: 12 to 18 hours (overnight)
- Bake time: 45 minutes
- Yield: 1 loaf
Ingredients
- 3 cups (360g) all-purpose flour or bread flour
- 1/4 teaspoon active dry yeast or instant yeast
- 1 1/2 teaspoons salt
- 1 1/2 cups (360ml) lukewarm water
Instructions
1. Mix the Dough
- In a large mixing bowl, whisk together the flour, yeast, and salt.
- Pour in the lukewarm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms and no dry flour remains.
- Note: Do not knead it. It will look messy, exactly like the early stage of the dough in the top panel of 1000022215.jpg.
2. The Long Rise (Overnight)
- Cover the bowl tightly with plastic wrap or a damp kitchen towel.
- Let it sit at room temperature for 12 to 18 hours. You will know it is ready when the surface is dotted with bubbles and the dough has more than doubled in size.
3. Shape the Dough
- Lightly flour your hands and a sheet of parchment paper.
- Gently scrape the dough out of the bowl onto the parchment paper. Fold it over on itself once or twice to form a loose, round ball.
- Leave the dough on the parchment paper, cover it loosely with a towel, and let it rest for 30 minutes while your oven heats up.
4. Preheat the Oven
- While the dough rests, place an empty Dutch oven (or any heavy, oven-safe pot with a lid) into your oven.
- Preheat the oven to 450°F (230°C) with the pot inside so it gets completely hot.
5. Bake the
