Ingredients:

  • 400g bread flour
  • 8g sea salt
  • 1g instant yeast
  • 355ml warm water

Instructions:

  1. Whisk the dry. Combine 400g bread flour, 8g sea salt, and 1g instant yeast in a large glass bowl. Note: Mixing them while dry ensures the yeast is evenly distributed before moisture hits.
  2. Hydrate the mass. Pour in 355ml warm water and stir until no dry flour streaks remain. Note: It will look like a messy, shaggy lump, but don't panic; that is exactly what we want.
  3. The long rest. Cover the bowl tightly with plastic wrap and leave it on your counter for 12 to 18 hours until bubbly and doubled.
  4. Heat the stage. Place your empty Dutch oven and lid inside the oven and preheat to 230°C for at least 30 minutes. Note: A screaming hot pot is the secret to preventing the dough from sticking.
  5. Shape the loaf. Turn the jiggly dough onto a floured surface and gently fold the edges toward the center.
  6. Prep the paper. Place the dough ball onto a sheet of parchment paper and score a deep X or line across the top.
  7. The first bake. Carefully lower the paper and dough into the hot pot, cover with the lid, and bake for 30 minutes.
  8. The final crisp. Remove the lid and continue baking for 15 minutes until the crust is deep chestnut brown.
  9. The cooling rest. Lift the bread out and let it sit on a wire rack for at least 1 hour. Note: Slicing too early lets the steam escape, which can make the inside feel gummy. Easy Pita Bread Recipe: Puffed-Up Homemade Goodness — Ditch store-bought! This pita bread recipe is foolproof. Warm, fluffy pitas r...Easy & Delicious Fry Bread Recipe: A Native American Classic — Looking for a flavorful fry bread recipe? Discover my easy, authentic version...Easy Beginner Sourdough Bread Recipe Chewy Crumb — Learn how to bake your first incredible Sourdough Bread Recipe with Starter u... $img_2$