Ingredients
Method
Preparation and Rising
- In a large bowl, combine flour, salt, and yeast. Stir in water until a shaggy dough forms.
- Cover the bowl with plastic wrap and let it sit at room temperature for 12 to 18 hours.
Shaping and Second Rise
- Flour your work surface and turn the dough out onto it.
- Shape it into a ball, cover it with a kitchen towel, and let it rest for 1-2 hours.
Baking
- Preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat.
- When ready, carefully remove the Dutch oven, place the dough inside (you can sprinkle flour on the bottom to prevent sticking), and cover with the lid.
- Bake for 30 minutes with the lid on, then remove the lid and bake for an additional 15-20 minutes until golden brown.
- Let cool before slicing.
Notes
Store in a paper bag at room temperature for up to three days, or wrap tightly in plastic wrap and place in an airtight container for about a week. Sliced bread can be frozen for up to three months.
