⏱️ Prep Time: 10 minutes
⏳ Rise Time: 12–18 hours (overnight)
🔥 Bake Time: 25–30 minutes
🍞 Yields: 1 loaf
🧾 Ingredients:
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3 1/4 cups (400g) bread flour
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1 1/2 tsp salt
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1/4 tsp instant yeast (or active dry yeast)
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1 1/2 cups (360ml) room temperature water (cool, not warm)
🥣 Instructions:
1. Mix the Dough (Night Before)
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In a large mixing bowl, stir together the flour, salt, and yeast.
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Add the water and mix with a spatula or wooden spoon until you have a sticky, shaggy dough.
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Cover the bowl with plastic wrap or a damp towel.
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Let rise at room temperature (around 70°F / 21°C) for 12 to 18 hours, until doubled and bubbly.
2. Shape the Loaf
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Dust your countertop with flour and gently pour out the dough. It will be wet and sticky—resist the urge to add too much flour.
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With floured hands or a dough scraper, gently shape it into a rectangle or log, being careful not to deflate it.
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Place it on a piece of parchment paper and let it rest for about 30–45 minutes.
3. Preheat the Oven
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Preheat your oven to 450°F (230°C).
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Place a baking stone, baking steel, or inverted baking sheet in the oven to heat.
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Optionally, place a metal pan on the bottom rack for steam (helps with crust).
4. Bake
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Slide the loaf (on the parchment) onto the preheated surface.
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Pour a cup of hot water into the steam pan and quickly shut the oven door.
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Bake for 25–30 minutes until golden brown and the loaf sounds hollow when tapped.
5. Cool
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Let cool on a wire rack for at least 30 minutes before slicing—this helps set the crumb structure.
🍽️ Tips:
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Use bread flour for better structure and larger air pockets.
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The dough will be very wet—don’t knead it!
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For even better flavor, let the dough rise in the fridge for up to 24 hours.
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You can also bake this in a preheated Dutch oven for an even crustier loaf.
