Ingredients
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3 cups all-purpose flour
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1 ½ teaspoons salt
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½ teaspoon instant yeast
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1 ½ cups warm water
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Fresh herbs (optional, for garnish)
Instructions
Step 1: Mix the dough
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In a large bowl, whisk together flour, salt, and yeast
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Add warm water and stir until a shaggy dough forms.
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Cover the bowl with plastic wrap or a clean towel and let it rest at room temperature for 8–12 hours, or overnight.
Step 2: Shape the dough
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After resting, the dough should be doubled in size and bubbly.
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Lightly flour a surface and turn the dough out. Gently shape it into a ball without kneading.
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Place the dough on parchment paper and let it rest for 30 minutes while preheating the oven.
Step 3: Bake
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Preheat oven to 450°F (230°C). Place a Dutch oven (or heavy oven-safe pot with lid) inside to heat up.
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Carefully transfer the dough with parchment paper into the hot pot.
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Cover with lid and bake for 30 minutes.
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Remove the lid and bake for an additional 10–15 minutes, until golden brown.
Step 4: Cool and serve
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Remove bread from the pot and let cool on a wire rack.
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Slice and enjoy warm or at room temperature.
Tips and Variations
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Add rosemary, thyme, or garlic for extra flavor.
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Swap half of the flour for whole wheat flour for a heartier loaf.
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Sprinkle the top with seeds (sesame, sunflower, flax) before baking for texture.
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Store bread at room temperature wrapped in a towel for up to 3 days, or freeze slices for longer storage.