Directions
- 1In a large bowl, combine 3 1/4 cups all-purpose flour, 2 teaspoons of salt, and 1/2 teaspoon of active dry yeast.
- 2Pour in 1 1/2 cups of warm water (warm to the touch, not hot).
- 3Mix with a wooden spoon until a shaggy, sticky dough forms. NO KNEADING REQUIRED!
- 4Cover the bowl tightly with plastic wrap and let it sit at room temperature for at least 12-18 hours.
- 5The next day, the dough should have doubled in size. Generously flour your counter.
- 6Turn the dough out onto the floured surface and gently shape it into a ball.
- 7Let the dough rest for about 30 minutes while your oven preheats to 450 degrees. Place the Dutch oven in the oven while it preheats.
- 8Carefully place the dough onto a sheet of parchment paper inside the preheated Dutch oven.
- 9Cover and bake for 30 minutes. Then remove the lid and bake for another 15 minutes, or until golden brown.
- 10Let cool completely before slicing.
- 11To revive leftover bread, place slices on a baking sheet and bake at 350 degrees for 5-10 minutes.
Ingredients
- 3.25 cups all purpose flour
- 2 teaspoons salt
- 0.5 teaspoon active dry yeast
- 1.5 cups warm water
Equipment
large mixing bowlwhiskwooden spoonplastic wrapdutch ovenparchment paper
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