Ingredients
Scale
- 3 cups all-purpose flour or bread flour (plus extra for dusting)
- 1 ½ teaspoons sea salt
- ½ teaspoon active dry yeast
- 1 ½ cups warm water (about 100°F)
- Optional: 1 teaspoon dried rosemary or thyme for winter aromatics
Instructions
- In a large mixing bowl, whisk together the flour, salt, and active dry yeast. If you are adding herbs, toss them in now. Pour the warm water into the bowl. Use a sturdy wooden spoon or your hands to mix until a shaggy, sticky ball forms. Do not worry about the texture; it should look messy. Cover the bowl tightly with plastic wrap or a damp kitchen towel.
- Place the bowl in a draft-free spot at room temperature. Let the dough rest for at least 12 hours, though 18 hours is even better for flavor development. During this time, the dough will double in size and become covered in tiny bubbles. This slow fermentation is the secret to the perfect artisan texture.
- Place your empty Dutch oven (with the lid on) into the oven. Preheat the oven to 450°F (230°C). Let the pot heat up for at least 30 minutes. While the pot heats, turn the dough out onto a well-floured surface. Gently fold it over itself once or twice and shape it into a rough ball. Place the dough on a piece of parchment paper and cover it with a towel while the oven finishes heating.
- Carefully remove the hot Dutch oven from the oven. Lift the parchment paper by the edges and drop the dough (paper and all) into the pot. Put the lid back on and bake for 30 minutes. After 30 minutes, remove the lid. You will see a pale, risen loaf. Continue baking uncovered for another 12 to 15 minutes until the crust is a deep golden brown.
- Lift the bread out of the Dutch oven using the parchment paper. Place the loaf on a wire cooling rack. Resist the urge to cut into it immediately! Let the bread cool for at least 30 minutes. This allows the internal structure to set so the bread doesn’t become gummy. Slice and serve with a hot bowl of winter soup.
- Cook Time: 19 hours