Ingredients
Method
- Mix the dough — In a large bowl, combine the flour, salt, and yeast. Add the water and stir until a shaggy, sticky dough forms. No kneading needed.Rise overnight — Cover the bowl loosely with plastic wrap and let it sit at room temperature for about 12 hours, or until doubled in size.Shape the dough — Turn the dough out onto a floured surface and gently shape it into a rough ball, being careful not to deflate it too much.Preheat the Dutch oven — About 30 minutes before baking, place your empty Dutch oven with its lid on into the oven and preheat to 450°F.Score and bake covered — Carefully transfer the dough into the hot Dutch oven, score the top with a sharp knife, cover, and bake for 30 minutes.Bake uncovered — Remove the lid and bake for another 10-15 minutes, until deeply golden brown.Cool completely — Let the bread cool on a wire rack before slicing.
Notes
- Rise time varies with room temperature — warmer kitchens may need less than 12 hours, cooler ones may need up to 18.
- The dough should double in size and look bubbly on top when ready, more reliable than watching the clock alone.
- A heavy, oven-safe pot with a tight-fitting lid can substitute for a Dutch oven if needed.
- Store at room temperature, cut-side down, for 2-3 days, or freeze sliced for up to 3 months.