Description
A simple artisan loaf with a crispy crust and chewy crumb, requiring minimal active work.
Ingredients
- 3 cups (about 360 g) all-purpose flour
- 1 1/2 cups (360 ml) room-temperature water
- 1/4 teaspoon instant yeast
- 1 teaspoon fine salt
Instructions
- Whisk the flour, salt and instant yeast until evenly combined.
- Pour in the room-temperature water while stirring with a wooden spoon or your hand until a shaggy, sticky dough forms.
- Cover the bowl tightly with plastic wrap and leave at room temperature for 12–18 hours.
- Tip the dough out on a floured surface and fold it over itself a few times to shape a rough ball.
- Place the loaf seam-side down on a floured towel or parchment, cover with a towel, and let it rise for 1–2 hours.
- Preheat your oven to 450°F (230°C) and place a heavy Dutch oven inside to heat for at least 30 minutes.
- Transfer the dough into the hot pot and score the top if desired.
- Bake for 30 minutes, then remove the lid and bake for another 15–20 minutes until golden brown.
- Cool the loaf completely on a wire rack before slicing.
Notes
For added flavor, consider swapping 1 cup of all-purpose flour for whole wheat flour. Enhance the crust by baking on parchment inside the pot.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American