Ingredients:

  • 430 grams (3 cups plus 1 Tbsp) Bread Flour or All-Purpose Flour
  • 2 grams (1/4 teaspoon) Instant Dry Yeast
  • 8 grams (1 1/2 teaspoons) Fine Sea Salt or Kosher Salt
  • 420 grams (1 3/4 cups) Lukewarm Water (about 70°F / 21°C)
  • Rice Flour or Cornmeal, for dusting

Instructions:

  1. Combine Dry Ingredients: In the large mixing bowl, whisk together the flour, salt, and instant yeast.
  2. Add Water: Pour in the lukewarm water all at once.
  3. Mix: Use a spatula or wooden spoon to mix the ingredients only until a shaggy, sticky mass forms. Ensure no dry flour remains, but do not over-mix or knead.
  4. Cover and Rest: Cover the bowl tightly with plastic wrap or a lid.
  5. Bulk Fermentation (The Long Wait): Leave the dough at cool room temperature (68–72°F / 20–22°C) for 12 to 18 hours. The dough should more than double in size, be covered in bubbles, and smell slightly sour.
  6. Prep Work Surface: Lightly flour your work surface.
  7. Transfer Dough: Use a bench scraper to gently release the sticky dough from the bowl onto the floured surface. Avoid punching the air out.
  8. First Fold (The Envelope): Gently fold the dough over onto itself 2–3 times, forming a loose, round package. This builds tension and structure.
  9. Prepare Proofing Vessel: Liberally dust your proofing basket (or tea towel-lined bowl) with rice flour or cornmeal.
  10. Final Shaping: Flip the dough so the seam side is down and gently shape it into a taut ball. Place the ball, seam-side up, into the prepared proofing vessel.
  11. Second Proof: Lightly cover the vessel and let the dough rise for 1.5 to 2 hours. It should look puffy and slightly increased in volume, but not doubled.
  12. Preheat Oven and Dutch Oven: About 30 minutes before the end of the proofing time, place the Dutch oven (with the lid) into your cold oven. Preheat the oven to a scorching 450°F (232°C).
  13. Transfer Dough: Once the oven is fully preheated, carefully remove the searing hot Dutch oven. Quickly invert the dough from the proofing basket directly into the hot pot (seam-side down for a rustic look).
  14. Initial Bake (Covered): Cover the pot with the lid and return it to the oven. Bake for 30 minutes. The trapped steam is crucial for the crust development.
  15. Final Bake (Uncovered): Remove the lid. Continue baking for 15–20 minutes until the crust is a deep golden brown and sounds hollow when tapped.
  16. Cool Completely: Carefully remove the bread from the Dutch oven and place it on a wire rack. Allow it to cool for a minimum of 1 hour (preferably 2) before slicing. Slicing too early results in a gummy interior.