Description
Yield: 1 round loaf, approximately 10–12 slices
Active preparation: 15 minutes
Overnight rise: 12–16 hours at approximately 68–72°F
Final rise: 45–75 minutes
Baking: 40–50 minutes
Cooling: At least 1½ hours
Total: Approximately 15–20 hours
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 additional water, only if needed
- A little flour for shaping
Instructions
- Stir flour, salt, and yeast together. Add the water and mix until no dry flour remains. Rest briefly before adding extra water if needed. Dough should be sticky and shaggy.
- Cover and ferment at a cool room temperature for approximately 12–16 hours, until expanded and bubbly. Check earlier in warm conditions.
- Turn onto a lightly floured surface. Fold the edges inward and gently shape a round.
- Place on parchment rated for 450°F in a supportive bowl. Cover and rise for 45–75 minutes, until puffy.
- Preheat the oven to 450°F. Preheat a suitable 4–6-quart Dutch oven with its lid according to manufacturer guidance, approximately 30 minutes once the oven is hot.
- Score the loaf and carefully lower into the hot pot using the parchment. Cover.
- Bake for 25–30 minutes covered, then 15–20 minutes uncovered, until well browned and baked through. Approximately 205–210°F in the center is a useful guide.
- Cool on a rack for at least 1½ hours before slicing.