Ingredients
- For the Dough:
- 3 cups (450g) bread flour or plain/all-purpose flour
- 2 tsp instant or rapid-rise yeast
- 2 tsp cooking/kosher salt (not table salt)
- 1 ½ cups (375ml) very warm tap water (up to 55°C/130°F)
- For Dough Shaping:
- 1 ½ tbsp flour (for dusting)
Instructions
- Mix Dough: In a large bowl, combine flour, yeast, and salt. Add warm water and mix with a wooden spoon until all flour is incorporated. The dough should be wet and sloppy but not runny. Adjust with more water or flour as needed.
- Rise: Cover with cling wrap or a plate and leave at room temperature for 2-3 hours, until the dough doubles in size and has a bubbly, wobbly surface. If it’s not rising after 1 hour, move it to a warmer spot.
- Optional Refrigeration for Flavor: Refrigerate the dough for up to 3 days for better flavor development. If refrigerated, let it sit at room temperature for 45-60 minutes before shaping.
- Preheat Oven: Place a Dutch oven in the oven and preheat to 230°C/450°F (220°C fan) for 30 minutes prior to baking. If not using a Dutch oven, see the alternative method in the notes.
- Shape Dough: On a lightly floured surface, scrape out the dough and sprinkle the top with flour. Use a dough scraper or spatula to fold in the sides (about 6 folds), forming a rough round shape. Don’t worry about perfection—unevenness adds character!
- Transfer to Paper: Slide a large piece of parchment paper next to the dough. Flip the dough onto the paper (seam-side down, smooth side up), and reshape it into a round if necessary.
- Bake: Carefully remove the preheated Dutch oven from the oven. Using the parchment paper, lift the dough into the hot pot. Place the lid on and bake for 30 minutes. Remove the lid and bake for another 12 minutes, or until golden and crispy.
- Cool: Let the bread cool on a rack for 10 minutes before slicing.
Notes
- Flour: Bread flour will give a chewier, fluffier texture with a longer shelf life. All-purpose flour works too but with a slightly different texture.
- Yeast: Use instant or rapid-rise yeast. If using active dry yeast, dissolve it in water before mixing.
- Salt: If using table salt, reduce the amount to 1 ¼ tsp.
- Water Temperature: Ensure the water is warm, not hot, to avoid killing the yeast.
- Storage: The bread stays fresh for about 2 days, but can be toasted or warmed after that. Freeze cooked bread for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Artisan
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 163
- Sugar: 0g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
