Ingredients
-
3 cups (375 g) all-purpose or bread flour
-
1 ½ tsp salt
-
½ tsp instant yeast (or active dry yeast)
-
1 ½ cups (360 ml) warm water (about 100°F / 38°C)
(Optional for flavor and texture)
-
1 tbsp honey or sugar
-
1 tbsp olive oil
-
¼ cup whole wheat flour (replace equal amount of white flour)
Instructions
1. Mix the Dough (Night Before)
-
In a large bowl, whisk together flour, salt, and yeast.
-
Add warm water (and honey/oil if using).
-
Stir until a shaggy dough forms — it will look rough and sticky.
-
Cover the bowl tightly with plastic wrap or a damp towel.
-
Let it rest at room temperature for 12–18 hours (overnight).
-
The dough should double in size and be bubbly on top.
-
2. Shape the Dough
-
Turn the dough out onto a floured surface.
-
With floured hands, gently fold the edges toward the center to form a rough ball.
-
Place it on a piece of parchment paper.
-
Cover and let rise another 30–60 minutes.
3. Preheat the Dutch Oven
-
While the dough is resting, place your Dutch oven (with lid) in the oven.
-
Preheat to 450°F (230°C) for at least 30 minutes — it needs to get blazing hot.
4. Bake
-
When ready, carefully remove the hot Dutch oven.
-
Lift the dough using the parchment paper and place it inside.
-
Cover and bake for 30 minutes.
-
Remove the lid and bake 10–15 minutes more, until deep golden and crisp.
5. Cool
-
Lift the bread out and cool on a rack at least 1 hour before cutting.
(This lets the crumb set and flavor deepen.)
🔥 Pro Tips
-
Steam = Crust: Keeping the lid on traps steam for that crackly crust.
-
Use Bread Flour for more chew and better structure.
-
Cold Retard Option: After the first rise, refrigerate up to 24 hours to develop tangy flavor (like sourdough).
-
Variations: Add herbs, olives, roasted garlic, cheese, or seeds before shaping.
