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.
- In a medium-sized bowl add flour, salt on one side, and yeast on the other and mix.
- 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.
- Cover with plastic wrap, wrap with two towels and put into a warm spot free of drafts for a minimum of 8-12 hours.
- This long proof is going to allow the yeast and flour ferment and create those beautiful bubbles in the dough.
- Line a baking sheet with parchment paper.
- Lightly flour your hands, your work surface, and take out the dough.
- Using your hands lightly shape the dough into a ball and place it on the parchment paper.
- Gently flour the towels and wrap them around your dough. This way it rises up and not flat out.
- Cover with a towel and let stand for 1 hour.
- 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.
- Once the dough has risen a second time for one hour. Remove the towels.
- Take a little bit of flour and gently pat it on top of the dough
- 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.
- Grab all corners of the parchment paper and place directly (with the parchment paper) into the Dutch oven.
- Close lid and bake for 30 minutes.
- 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.
- Let cool and enjoy!
- If not using right away, let cool and wrap in a towel. Bread will keep for 2-3 days.