- 3 ⅓ cups/430 grams all-purpose or bread flour, plus more for dusting
- Generous 1/4 teaspoon/1 gram instant yeast
- 2 teaspoons/8 grams kosher salt
- In a large bowl add flour, yeast and salt. Then add 1 1/2 cups water and stir until blended; dough will be stringy, shaggy, and sticky. Cover bowl with plastic wrap. Let dough rest for at least 12hrs- best for 18 hours, at a warm room temperature
- Dough is ready when you see little bubbles all over the surface. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest for about 15 minutes.
- Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently and quickly shape dough into a ball.
- Get a good length of parchment paper (this will be important later) and add the dough to the middle of the paper, lower it into a bowl and cover loosely with a towel, and let rise for about 2 hours. The dough should just about double in size.
- About a half-hour before the 2 hours is up. Preheat oven to 450 degrees. Put dutch oven into the oven to preheat, be careful if the lid is not metal it will melt. When the dough is ready, very carefully remove the pot from the oven. Lower the dough with the parchment paper into the dutch oven.
- Cover with lid and bake 30 minutes, then remove the lid and bake another 15 to 30 minutes, until loaf is beautifully browned. If you can bear it let it cool before cutting, I couldn’t wait. YUMMMM don’t cut yourself, the crust is very hard and crusty