Ingredients
Equipment
Method
Mix and rest
- Whisk together the all-purpose flour, salt, and active dry yeast in a large bowl until evenly combined, with no dry pockets left behind.
- Stir in the warm water until a shaggy, sticky dough forms, scraping the bowl as needed; there should be no kneading.
- Cover the bowl and let rest at room temperature for 12–18 hours, until the dough is bubbly and doubled in size.
Bake in the Dutch oven
- Preheat the oven to 450°F with the Dutch oven inside for 30 minutes, until the pot is very hot.
- Turn the dough out onto a floured surface, shape it into a ball, and carefully place it into the hot Dutch oven, then cover.
- Bake covered at 450°F for 30 minutes, until the loaf looks set and begins to turn golden at the edges.
- Remove the lid and bake for 10–15 more minutes at 450°F until the crust is deeply golden with a crackly look.
- Cool the loaf completely on a wire rack before slicing so the interior finishes setting and doesn’t turn gummy.
Notes
For best oven spring, bake straight from the shaped dough and make sure the Dutch oven preheats fully at 450°F. Store bread in a paper bag or loosely covered at room temperature for up to 3 days. Freeze sliced or whole loaf for up to 2 months; thaw at room temperature. For a gluten-friendly swap, use a 1:1 gluten-free all-purpose flour blend designed for yeast baking, noting the crumb will be more tender and less stretchy.