At a glance
| Prep | Cook | Total | Yield |
|---|---|---|---|
| 10 minutes, plus 12-18 hours to rise | 45 minutes | about 1 day | 1 loaf (about 12 slices) |
Ingredients
- 3 cups all-purpose flour, plus more for shaping
- 1½ teaspoons salt
- ½ teaspoon instant or active dry yeast
- 1½ cups water, room temperature
- Extra flour or cornmeal, for dusting
Instructions
- In a large bowl, whisk together the flour, salt, and yeast. Add the water and stir with a wooden spoon or your hands until no dry flour remains — the dough will look shaggy and wet, not smooth. That's correct.
- Cover the bowl with plastic wrap or a plate and let sit at room temperature for 12–18 hours. The dough is ready when it's dotted with bubbles and has roughly doubled.
- Turn the dough out onto a well-floured surface. With floured hands, fold it over on itself once or twice, then shape it into a rough ball. Let it rest, covered, for 30 minutes.
- About 30 minutes before baking, place a Dutch oven (with its lid) in the oven and preheat to 450°F.
- Carefully remove the hot Dutch oven. Lower the dough into the pot — using the parchment underneath it, or well-floured hands — and cover with the lid.
- Bake covered for 30 minutes, then remove the lid and bake for another 15 minutes, until the crust is deep golden brown.
- Turn the loaf out onto a wire rack and let it cool for at least 20 minutes before slicing — cutting too early makes the inside gummy.
Quick tip: No Dutch oven? A heavy oven-safe pot with a lid works, or an ordinary baking sheet with a metal bowl inverted over the dough for the first half of baking. The covered, steamy environment is what gives this bread its crust, not the specific pot.
Make it your own
Stir a tablespoon of chopped rosemary or a handful of shredded cheddar into the dough before the long rise for an easy variation. This dough is forgiving — a few hours longer or shorter on the rise won't ruin it.
Storing leftovers
Store at room temperature, cut side down, in a paper bag or loosely covered, for up to 3 days. Slice and freeze for up to 3 months; toast slices straight from frozen.
Some links on this page may be affiliate links. If you buy through them, Rooted Seasons may earn a commission at no extra cost to you. See our affiliate disclosure for details. This recipe is for general information and isn't professional medical, dietary, or nutritional advice — if you have specific health or allergy concerns, please check with a doctor or dietitian.
