Ingredients
Scale
- 3 cups all-purpose flour (plus extra for dusting)
- 1 ½ cups warm water (about 100°F)
- 1 teaspoon active dry yeast or instant yeast
- 1 ½ teaspoons salt
- 2 tablespoons granulated sugar
- Zest of 2 large lemons
- 1 tablespoon fresh lemon juice
- 1 tablespoon poppy seeds (optional)
Instructions
- In a large mixing bowl, whisk together the flour, yeast, salt, sugar, and lemon zest. Ensure the lemon zest is well-distributed so it doesn’t clump. Pour in the warm water and lemon juice. Use a sturdy wooden spoon or a spatula to stir the mixture until a shaggy, sticky dough forms and no dry flour streaks remain. Do not worry about the texture; it should look messy and wet at this stage.
- Cover the bowl tightly with plastic wrap or a beeswax wrap. Place the bowl in a draft-free spot at room temperature. Let the dough rest for at least 12 hours, though 18 hours is ideal for the best flavor. During this time, the yeast will ferment and create air bubbles, naturally developing the gluten structure without any kneading required. The dough should double in size and look bubbly on the surface.
- Place your empty Dutch oven (with the lid on) into the oven. Preheat the oven to 450°F (230°C). Allow the pot to heat up for at least 30 minutes. This high heat is essential for achieving that signature crispy crust. While the pot heats, gently scrape the dough onto a well-floured piece of parchment paper. Use floured hands to fold it over itself a few times into a rough ball shape.
- Carefully remove the hot Dutch oven from the oven. Lift the parchment paper by the corners and drop the dough (with the paper) into the pot. Place the lid back on and return the pot to the oven. Bake for 30 minutes with the lid on to trap the steam. After 30 minutes, remove the lid and bake for another 15 minutes. This final stage allows the crust to turn a beautiful golden brown.
- Lift the bread out of the Dutch oven using the parchment paper. Transfer the loaf to a wire cooling rack immediately. This prevents the bottom from becoming soggy. Resist the urge to slice into it right away! Let the bread cool for at least 30 minutes to allow the internal structure to set. Slice and serve with a dollop of butter or a simple lemon glaze for extra sweetness.
- Cook Time: 18 hours 15 minutes