Ingredients
3 cups (375 g) all-purpose flour (or bread flour)
2 teaspoons salt
½ teaspoon instant yeast (or active dry yeast)
1½ cups (360 ml) warm water (about 40°C / 105°F)
Instructions
- Mix the dough
In a large bowl, combine flour, salt, and yeast.
Add the warm water and mix with a wooden spoon until a sticky dough forms.
Cover the bowl tightly with plastic wrap or a damp towel.
- First rise (bulk fermentation)
Let it rest at room temperature (20–24°C / 68–75°F) for 12–18 hours.
The dough will double in size and have a bubbly surface (like your first image).
- Shape the dough
Sprinkle flour on your work surface and hands.
Gently form the dough into a ball. Don’t knead it—just fold the edges toward the center a few times.
Place it on parchment paper, cover with a towel, and let rest for about 30–60 minutes.
- Preheat the oven
Place a Dutch oven (or heavy pot with lid) inside and preheat the oven to 230°C (450°F) for at least 30 minutes.
- Bake
Carefully remove the hot pot, lift the dough (with parchment) and place it inside.
Cover with the lid and bake for 30 minutes.
Remove the lid and bake 10–15 minutes more until golden brown and crusty.
- Cool
Transfer the bread to a wire rack (like in the photo) and let it cool for at least 1 hour before slicing.
Tips
For a deeper flavor, refrigerate the dough overnight after the first rise.
To get that beautiful split top, score the dough with a sharp knife before baking.
You can add herbs, cheese, or seeds for variation.