Ingredients
Method
- In a large mixing bowl, whisk together the warm water, yeast, and salt until the yeast and salt are fully dissolved.
- Add the flour all at once and stir with a wooden spoon until a shaggy, sticky dough forms. Do not knead.
- Cover the bowl with a clean kitchen towel and let it rise in a warm, draft-free spot for 2 to 3 hours, until the dough has doubled in size.
- About 30 minutes before baking, preheat your oven to 450°F with your Dutch oven (with its lid on) inside the oven so it gets hot.
- Turn the risen dough out onto a lightly floured sheet of parchment paper. Gently shape it into a round loaf, then carefully lift the parchment and lower the dough into the hot Dutch oven.
- Cover the Dutch oven with its lid and bake for 35 to 40 minutes. Remove the lid and continue baking for 5 to 10 minutes more, until the crust is deep golden brown.
- Transfer the bread to a wire rack and let it cool for at least 10 minutes before slicing.
Nutrition
Notes
For a slightly tangier flavor, substitute 1/2 cup of the all-purpose flour with whole wheat flour. If you don't have a packet of yeast, use 2 1/4 teaspoons from a jar. Store leftover bread in a paper bag at room temperature for up to 2 days, or freeze for up to 3 months. To re-crisp the crust, pop slices in a toaster or a 350°F oven for a few minutes. Make sure your water is warm but not hot (about 100°F); too hot will kill the yeast. Avoid skipping the preheat of the Dutch oven—it's key for a crackling crust. Serve with California olive oil for dipping or alongside a hearty soup.