Foolproof Bread

12 mins
Serves 1
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Directions

  1. 1Combine flour, water, yeast, salt, and 1 tbsp olive oil in a large bowl. Mix well with a large spoon and use your hands to form a raggedy ball. Add more flour if needed.
  2. 2Combine flour, water, yeast, salt, and 1 tbsp olive oil in a large bowl. Mix well with a large spoon and use your hands to form a raggedy ball. Add more flour if needed.
  3. 3Combine flour, water, yeast, salt, and 1 tbsp olive oil in a large bowl. Mix well with a large spoon and use your hands to form a raggedy ball. Add more flour if needed.
  4. 4Coat the dough with the remaining 1 tbsp olive oil, cover, and let sit overnight (at least 8 hours) at room temperature.
  5. 5Coat the dough with the remaining 1 tbsp olive oil, cover, and let sit overnight (at least 8 hours) at room temperature.
  6. 6Coat the dough with the remaining 1 tbsp olive oil, cover, and let sit overnight (at least 8 hours) at room temperature.
  7. 7Turn the dough out onto a floured surface and shape it into a tight ball.
  8. 8Turn the dough out onto a floured surface and shape it into a tight ball.
  9. 9Turn the dough out onto a floured surface and shape it into a tight ball.
  10. 10Place the dough on parchment paper, cover with a towel, and let rest for 2 hours.
  11. 11Place the dough on parchment paper, cover with a towel, and let rest for 2 hours.
  12. 12Place the dough on parchment paper, cover with a towel, and let rest for 2 hours.
  13. 13Preheat oven to 450°F (232°C) with the Dutch oven inside.
  14. 14Preheat oven to 450°F (232°C) with the Dutch oven inside.
  15. 15Preheat oven to 450°F (232°C) with the Dutch oven inside.
  16. 16Score the top of the dough with an X and transfer it to the hot Dutch oven.
  17. 17Score the top of the dough with an X and transfer it to the hot Dutch oven.
  18. 18Score the top of the dough with an X and transfer it to the hot Dutch oven.
  19. 19Bake covered for 30 minutes.
  20. 20Bake covered for 30 minutes.
  21. 21Bake covered for 30 minutes.
  22. 22Remove the lid and bake for an additional 10 minutes.
  23. 23Remove the lid and bake for an additional 10 minutes.
  24. 24Remove the lid and bake for an additional 10 minutes.
  25. 25Allow bread to cool for 30 minutes before cutting.
  26. 26Allow bread to cool for 30 minutes before cutting.
  27. 27Allow bread to cool for 30 minutes before cutting.

Ingredients

  • 4 cups all purpose flour
  • 4 cups all purpose flour
  • 4 cups all purpose flour
  • 2 cups water
  • 2 cups water
  • 2 cups water
  • 1 packet instant yeast
  • 1 packet instant yeast
  • 1 packet instant yeast
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil

Equipment

large bowllarge spoonparchment papertowelDutch ovenknife