The secret to the crispy crust and soft interior)
Ingredients:
3 cups All-purpose flour (or bread flour).
1 ½ cups Warm water.
1 tsp Salt.
½ tsp Instant yeast
.Instructions:
Mix: In a large bowl, whisk the flour, salt, and yeast together. Pour in the warm water and stir with a wooden spoon until a shaggy, sticky dough forms. Do not knead it.
Rise: Cover the bowl tightly with plastic wrap or a lid. Let it sit in a warm place for at least 2 hours. (For better flavor and texture like the photo, you can let it rise for up to 12–18 hours).
Preheat: Place an empty heavy pot with a lid (like a Dutch oven or any oven-safe ceramic pot) into the oven. Preheat the oven to 230°C (450°F) with the pot inside.
Shape: On a floured surface, gently fold the dough into a ball. Do not overhandle it; you want to keep the air bubbles inside.
Bake: * Carefully take the hot pot out of the oven.Place the dough inside (it’s easiest to put it on a piece of parchment paper first, then lift the paper into the pot).Cover with the lid and bake for 30 minutes.
Remove the lid and bake for another 15 minutes until the crust is golden brown and crispy.
Quick Note:Let the bread cool for at least 30 minutes before slicing. This prevents the inside from becoming gummy.
