Ingredients
Scale
- 3 cups All-purpose flour (or bread flour)
- 1 ½ cups Warm water (about 105°F)
- 2 teaspoons Active dry yeast
- 1 teaspoon Salt
- 3 tablespoons Granulated sugar
- Zest of 2 large lemons
- 1 tablespoon Fresh lemon juice
- Optional: 1/2 cup Powdered sugar mixed with 1 tablespoon lemon juice (for glaze)
Instructions
- Step 1: Mix the Dough
In a large mixing bowl, whisk together the flour, salt, sugar, and fresh lemon zest. In a separate small jar, combine the warm water, yeast, and lemon juice. Let the yeast sit for 5 minutes until it becomes foamy. Pour the liquid mixture into the dry ingredients. Use a sturdy wooden spoon or spatula to stir until a shaggy, sticky dough forms and no dry flour remains. Do not worry about the lumps; they will disappear during the rise. - Step 2: The First Rise
Cover the bowl tightly with plastic wrap or a clean, damp kitchen towel. Place the bowl in a warm, draft-free spot. Let the dough rise for at least 2 to 3 hours, or until it has doubled in size and looks bubbly on the surface. For even better flavor, you can let it rise in the refrigerator for up to 12 hours, but 3 hours at room temperature works perfectly for beginners. - Step 3: Preheat and Shape
Place your empty Dutch oven (with the lid on) into the oven and preheat it to 450°F (230°C). While the oven heats, turn the dough out onto a well-floured piece of parchment paper. Use floured hands to gently fold the edges of the dough toward the center to form a rough ball. Flip the ball over so the seam side is down. Let the dough rest on the parchment paper for about 30 minutes while the Dutch oven gets scorching hot. - Step 4: The Dutch Oven Bake
Carefully remove the hot Dutch oven from the oven. Lift the parchment paper by the corners and drop the dough (paper and all) into the pot. Put the lid back on and bake for 30 minutes. The trapped steam will create a beautiful rise and a crispy crust. After 30 minutes, remove the lid and bake for another 10 to 15 minutes until the top is deep golden brown and the internal temperature reaches 190°F. - Step 5: Cooling and Glazing
Lift the bread out of the Dutch oven and place it on a wire rack to cool completely. If you want a sweeter treat, whisk together the powdered sugar and lemon juice to create a thick glaze. Drizzle the glaze over the bread once it has cooled slightly. Wait at least 30 minutes before slicing to ensure the interior crumb sets properly.
- Cook Time: 4 hours