This bread is the most full-proof, no experienced needed, make once a week bread. Besides the hours required for it to rest, it requires very little prep time. I tend to make the dough the night before I want to eat it, let it rest over night, and finish it first thing in the morning. If you are having a dinner party and want fresh bread, make the dough first thing in the morning and bake it just before you guest arrive. Not only will they be wildly impressed by your very easy bread, your house will smell like fresh baked bread, and that is a smell you just cant beat!
- Prep Time: 10h
- Cook Time: 55h
- Yield: 1 loaf
- 3 cups flour
- 2 teaspoons salt
- 1 teaspoon active dry yeast
- 1 1/2 cups warm water, about 110°
- In a large bowl, whisk flour, salt and yeast until mixed.
- Pour in warm water and stir until well mixed. The dough will be wet and sticky to the touch.
- Cover the bowl, plastic wrap works best, but bees wrap, or even a towel work well. Set aside for 8-18 hours, until dough has about doubled, bubbles and is flat on top.
- Heat oven to 450° F. Once oven is heated, place Dutch oven, with lid in oven for 30 minutes.
- While dutch oven is warming, punch down dough and transfer to a generously floured sheet of parchment.
- With floured hands, shape dough into a ball, sprinkle the top lightly with flour. Cover and let rest for 30 minutes.
- Remove Dutch oven from oven. Uncover dough and carefully transfer to Dutch oven, with parchment paper beneath.
- Cover Dutch oven and return to oven.
- Bake for 40 minutes, remove dutch oven lid, bake for 10-15 more minutes, until dough is baked through and golden brown on top.
- Cool slightly before slicing.