Description
Yield: 1 rustic loaf, approximately 10–12 slices
Active preparation: 15 minutes
First rise: Approximately 12–16 hours
Final rise: 45–75 minutes
Bake: 40–50 minutes
Cool: At least 1½ hours
Total: Approximately 15–20 hours
Oven: 450°F
Ingredients
Scale
- 3 cups all-purpose flour, spooned and leveled
- 1¼ teaspoons fine salt
- ¼ teaspoon instant yeast
- 1⅓ cups room-temperature water
- 1–2 tablespoons extra water, only if needed
- A little flour for shaping
Instructions
- Mix flour, salt, and yeast. Add water and stir thoroughly until no dry flour remains. Rest briefly before making a small water adjustment if necessary.
- Cover and ferment at approximately 68–72°F for around 12–16 hours, checking earlier in warmer conditions. Dough should be expanded and bubbly.
- Turn onto a lightly floured surface, fold gently, and shape a round.
- Place on suitable parchment in a supportive bowl. Cover and rise until puffy, approximately 45–75 minutes.
- Preheat the oven to 450°F and a suitable Dutch oven according to its guidance, approximately 30 minutes once hot.
- Score the dough and carefully lower into the pot using the parchment. Cover.
- Bake 25–30 minutes covered, then 15–20 minutes uncovered, until well browned and baked through. Around 205–210°F in the center is a useful guide.
- Cool on a rack for at least 1½ hours before cutting.