Description
A rustic, crusty homemade artisan-style loaf with chewy texture and open crumb.
Ingredients
- 3 cups (360 g) bread flour or all-purpose flour
- 1 ½ teaspoons salt
- ⅛ teaspoon instant yeast
- 1 ½ cups (360 ml) warm water (about 75–80 °F)
Instructions
- In a large bowl, whisk together flour, salt, and yeast.
- Add warm water and stir until a shaggy dough forms.
- Cover bowl with plastic wrap or a lid and let sit at room temperature for 12–18 hours, until surface is bubbly and doubled.
- Lightly flour a work surface and scrape the dough out onto it.
- Fold dough over itself a few times, shape into a ball by tucking edges under.
- Place dough seam-side down on parchment paper, cover with kitchen towel, and rest 30 minutes.
- About 30 minutes before baking, place a covered Dutch oven in the oven and preheat to 450 °F (230 °C).
- Carefully remove hot Dutch oven, lift parchment with dough into it, cover with lid.
- Bake covered for 30 minutes, then remove lid and bake 10–15 minutes more until crust is deep golden.
- Remove loaf onto a cooling rack and let cool at least 1 hour before slicing.
Notes
- Long fermentation develops flavor and texture.
- You can use whole wheat or rye flour for up to 25% substitution.
- Allowing the loaf to cool fully prevents gummy crumb.
- Store wrapped in paper then bag to preserve crust.