Sort ingredients
kmboyett
QR Code
Listen
Pdf
Add the yeast to the water in a medium bowl. Give the water a swirl.
Add the flour and salt to a separate small bowl and mix in the salt.
Pour the flour mixture over the water mixture.
Stir the dough thoroughly for about two minutes.
Flour the countertop and scoop the dough out onto the flour.
Knead the dough for another minute or so.
Shape it into a ball.
Lightly oil a bowl and add the dough to it, turning the mass to get oil on all sides.
Cover it and let it proof for about an hour or up to two hours, until doubled in size.
Flour the countertop again and scrape the dough onto it.
Letter fold the dough a few times to tighten the skin.
Shape the dough into a ball.
Place the dough on a parchment-lined baking sheet and cover loosely.
Allow the dough to proof for about 40 minutes.
Meanwhile, preheat the oven to 425°F.
Preheat the Dutch oven inside of the oven for the last 15 minutes.
When the dough is ready, carefully take the Dutch oven out of the oven and place the dough, including the parchment paper, into the pot.
Cover it with the lid and bake for 25 minutes.
Uncover the bread and bake for another 10 minutes until well-browned on top.
Cool completely on a wire rack before slicing.