Ingredients:

  • 3 cups (420 g) All-Purpose Flour (or Strong White Bread Flour)
  • 1 1/2 cups + 2 Tbsp (375 ml) Lukewarm Water (approx. 105°F / 40°C)
  • 1 3/4 tsp (7 g) Instant Dry Yeast
  • 1 1/2 tsp (8 g) Fine Sea Salt

Instructions:

  1. Combine Dry Ingredients: In the large mixing bowl, whisk together the flour, instant yeast, and salt until thoroughly combined. Pour the lukewarm water directly into the dry ingredients.
  2. Mix Shaggy Dough and First Rise: Using a rubber spatula, mix until all the flour is hydrated and a wet, shaggy dough forms. Cover the bowl tightly and allow the dough to rise in a warm spot for 2 hours, or until it has at least doubled in size and has visible bubbles.
  3. Preheat Oven and Dutch Oven: Place a 5 to 6 Quart Cast Iron Dutch Oven (with the lid on) into the cold oven. Preheat the oven to 450°F (230°C). This preheating process takes 30-45 minutes.
  4. Minimal Shaping: Lightly flour a clean work surface. Gently scrape the risen dough out. Dust the top lightly with flour, then fold the dough over onto itself twice (like folding a letter). Flip seam-side down and gently form a loose, round shape (boule).
  5. Final Proof: Gently lift the shaped dough using a piece of parchment paper and transfer it to a container, covering loosely. Allow the dough to proof for the duration of the oven preheat (approx. 30–45 minutes).
  6. Bake Covered: Once preheated, carefully remove the hot Dutch oven. Lift the dough by the parchment paper handles and gently place the dough into the hot pot. Score the top of the dough once or twice. Return the lid and bake for 30 minutes.
  7. Bake Uncovered and Finish: Remove the lid and continue baking for another 10 to 15 minutes, or until the crust is deep golden brown and the internal temperature reaches 200-210°F (93-99°C).
  8. Cool Completely: Carefully lift the loaf out of the Dutch oven and transfer it to a wire rack. Allow the bread to cool completely (at least 60 minutes) before slicing.