Ingredients
Units
Scale
- 576 g (4.5 c) AP or bread flour
- 400 g (1.6 c) warm water
- 1 tsp instant yeast
- 1 tsp sugar
- 3/4 tbsp kosher salt
Instructions
- Add flour, yeast, sugar and salt to a large bowl. Stir to combine.
- Add water and stir with a heavy wooden spoon or Danish dough whisk, only until the flour mixture is moistened. Cover with plastic wrap and allow to rise for 3-4 hours.
- After 3-4 hours, gently press the dough to remove any large lumps. Perform eight folds and turn over the dough in the bowl, so that the seam side is down.
- Cover the dough with plastic wrap and allow it to rise for another hour.
- Shape the dough into a round loaf and place atop a piece of parchment paper on your countertop. Allow to rise, covered with a clean tea towel, for another 45 minutes.
- While the dough is doing it final rise, turn on your oven to 450°F. Place the Dutch oven on the middle rack of the oven to preheat with the oven. During the last ten minutes of the preheat, add a pan with a cup of water on the rack underneath the Dutch oven.
- After the dough is done rising, dust the top of the loaf with flour. Score the loaf with a very sharp knife or razor blade and then carefully place the loaf, on top of the the parchment paper, into the Dutch oven. Make sure scores (cuts) are deep enough to help release excess gas from the loaf during baking.
- Bake for 45 minutes with the top on, then take the top off and bake for another 10-15 minutes. Loaf should be deeply caramelized (golden brown).
- Allow loaf to cool for 30-45 minutes, then cut and enjoy!
Notes
- Want to learn more about the art of bread making? Check out Flour, Water, Salt, Yeast, my absolute favorite resource for incredible artisan bread!