Instructions
1. Mix the Dry Ingredients
In a large mixing bowl, combine the flour, instant yeast, and salt. Mix them together until they are evenly distributed.
2. Add Water and Stir
Pour in the water and stir the mixture with a wooden spoon or spatula until a shaggy, sticky dough forms. The dough will look rough, but that’s okay—it’s supposed to be wet and sticky. There’s no need to knead or overmix at this point.
3. Let the Dough Rest
Cover the bowl tightly with plastic wrap or a kitchen towel. Let the dough rest at room temperature for 12 to 18 hours. This long fermentation process allows the dough to rise and develop a rich, deep flavor. The dough will bubble and expand as it rests.
4. Shape the Dough
After 12-18 hours, the dough will be very soft and sticky with bubbles on the surface. Flour your hands and a clean surface, then gently turn the dough out onto the floured surface. Shape it into a rough ball, being careful not to deflate the dough too much. Avoid kneading it at this stage—just fold the dough a few times to shape it.
5. Preheat the Oven and Dutch Oven
Place a Dutch oven (or any heavy oven-safe pot with a lid) into the oven and preheat both to 450°F (230°C). Let the Dutch oven heat for at least 30 minutes. This ensures a perfectly crusty exterior when baking.
6. Transfer the Dough to the Dutch Oven
While the Dutch oven is preheating, let the shaped dough rest on a sheet of parchment paper. After preheating, carefully remove the hot Dutch oven from the oven. Lift the dough using the parchment paper and place it into the pot. Cover with the lid.
7. Bake
Place the Dutch oven back into the oven and bake the bread covered for 30 minutes. After 30 minutes, remove the lid and continue baking for another 15 to 20 minutes until the bread has a golden, crispy crust.
Continued on next page 👇(page 3)👇
