Makes 6 Servings

1 lb all-purpose flour
2 tspn salt
¾ tspn instant yeast
1 ½ cups warm not scalding water


Prep time: 10 minutes plus 12-16 hours inactive time |  Cook time: 42-45 minutes

There is nothing like a warm loaf coming out of the oven.  As it starts baking, the house is permeating with the smell of baking bread.  Short of flowers in the house, or a Boeuf Bourguignon this is my most favorite aroma to come home to.

  1. In a medium-sized bowl add flour, salt on one side, and yeast on the other and mix.
  2. Pour warm water in the middle of the flour and mix again until all ingredients are incorporated. You will end up with a rather ugly dough.  There’s really no other way of calling it.
  3. Cover with plastic wrap, wrap with two towels and put into a warm spot free of drafts for a minimum of 8-12 hours.
  4. This long proof is going to allow the yeast and flour ferment and create those beautiful bubbles in the dough.
  5. Line a baking sheet with parchment paper.
  6. Lightly flour your hands, your work surface, and take out the dough.
  7. Using your hands lightly shape the dough into a ball and place it on the parchment paper.
  8. Gently flour the towels and wrap them around your dough. This way it rises up and not flat out.
  9. Cover with a towel and let stand for 1 hour.
  10. In the meantime, preheat the oven to 450°F and place the Dutch oven with the lid next to it in the oven to preheat as well.
  11. Once the dough has risen a second time for one hour. Remove the towels.
  12. Take a little bit of flour and gently pat it on top of the dough
  13. Using a razor or a very sharp knife make 3 slices into the top of the dough. This way the dough can spread and bake through properly.
  14. Grab all corners of the parchment paper and place directly (with the parchment paper) into the Dutch oven.
  15. Close lid and bake for 30 minutes.
  16. Remove lid and bake for an additional 12-15 minutes. This all depends on your oven.  Our bread if baked for the full 15 minutes will be too brown and the crust will be too hard, so 12-13 minutes works for us.  Your oven may need longer so keep an eye on that bread until it is the perfect golden color.
  17. Let cool and enjoy!
  18. If not using right away, let cool and wrap in a towel. Bread will keep for 2-3 days.


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