Description
A simple artisan loaf that achieves a crispy crust and chewy crumb without kneading, made from just four ingredients.
Ingredients
- 3 cups all-purpose flour (around 400 g)
- 1/4 teaspoon instant yeast
- 1 1/2 teaspoons fine sea salt or kosher salt
- 1 1/2 cups warm water (about 355–360 ml) at 105–115°F / 40–46°C
Instructions
- In a large bowl whisk the flour, salt, and instant yeast until combined.
- Pour the warm water into the bowl and mix with a sturdy spoon until a shaggy, sticky dough forms.
- Cover the bowl tightly with plastic wrap or a lid and let it ferment at room temperature for 12–18 hours.
- Lightly flour your work surface and gently scrape the dough out, folding the edges toward the center to form a loose ball.
- Place the dough seam-side down on a sheet of parchment, dust the top with flour, and let it rise uncovered for 1–2 hours until puffy.
- Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes.
- Score the dough with a sharp blade and transfer it into the hot Dutch oven using the parchment.
- Cover and bake for 30 minutes, then remove the lid and bake for another 15–25 minutes until deep golden brown.
- Carefully remove the loaf and cool on a rack for at least 1–2 hours before slicing.
Notes
For variations, try adding olives, roasted garlic, or cheese. Store in a paper bag or towel at room temperature.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Artisan