• 3 cups all-purpose flour

  • 2-3 teaspoons kosher salt (not table salt)

  • 1/2 teaspoon dry yeast (active dry or highly active dry work best)

  • 1 1/2 cups warm water
  • Special cookware needed: Dutch oven or any large
    oven-safe dish/bowl and lid*


  1. In a large bowl, stir together the flour, salt and yeast.
    Stir in water using a wooden spoon until the mixture forms a shaggy but
    cohesive dough. Do not over-work the dough. The less you “work” it,
    the more soft, fluffy air pockets will form.
  2. Cover bowl tightly with plastic wrap. Let dough sit at room
    temperature for 8-24 hours*. Dough will bubble up and rise.
  3. After dough is ready, preheat oven to 450 degrees F. Place
    your Dutch oven (or other large baking dish), uncovered, into the preheated
    oven for 30 minutes.
  4. While your Dutch oven preheats, turn dough onto a
    well-floured surface. With floured hands, form the dough into a ball. Divide
    into 6 equal-sized pieces and gently form into round balls. Cover dough loosely
    with plastic wrap and let rest.
  5. After the 30 minutes are up, carefully remove Dutch oven.
    With floured hands, place dough balls into it. (You can put a piece of
    parchment under the dough if your Dutch oven isn’t enamel coated.)
  6. Replace cover and bake for 30 minutes covered. Carefully
    remove cover and bake for 7-15 minutes* more, uncovered.
  7. Carefully remove loaves to a cutting board. Use for
    crostini, sandwich buns, or garlic bread!
  8. Enjoy!

Base Recipe adapted from this SITE

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