Ingredients
Scale
- 3 ½ cups (440g) bread flour (or all-purpose flour)
- 1 ½ cups (360ml) warm water
- 2 teaspoons salt
- ½ teaspoon instant yeast
Instructions
- Mix the Dough – Combine flour, salt, and yeast in a bowl. Add water and mix until a sticky dough forms.
- First Rise (Bulk Fermentation) – Cover and let rest at room temperature for 12-18 hours. Dough should double in size and become bubbly.
- Shape the Dough – Turn out onto a floured surface, gently shape into a round loaf, and place in a proofing basket.
- Second Rise – Cover and let it rise for 30-60 minutes until slightly puffy.
- Preheat the Oven – Heat to 450°F (230°C) for at least 30 minutes. If using a Dutch oven, place it inside to preheat.
- Bake – Place dough in the Dutch oven or on a baking sheet. Bake for 30 minutes covered, then 10-15 minutes uncovered until golden brown.
- Cool & Serve – Let bread cool for at least 1 hour before slicing.
Notes
- For a crispier crust: Bake with steam by adding a tray of hot water in the oven.
- Using whole wheat flour? Increase water slightly and allow extra fermentation time.
- No Dutch oven? Bake on a preheated baking stone with a pan of water in the oven.
- Storage: Keep at room temperature for 2-3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Bread
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Calories: 150 kcal
- Sodium: 390mg
- Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 1.5g
- Protein: 5g