Sort ingredients
davidcee
QR Code
Listen
Pdf
Combine the bread flour, Greek yogurt, sour cream, salt, and instant dry yeast in a large mixing bowl.
Gradually add the water, mixing until a shaggy dough forms.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest at room temperature for 6 to 8 hours.
Gently turn the dough onto a lightly floured surface and fold it over a few times to form a rough ball.
Place the dough ball on a piece of parchment paper, cover it lightly with the kitchen towel, and let it rise for another 1 to 2 hours.
Preheat your oven to 450°F (230°C) about 30 minutes before baking.
Carefully remove the hot Dutch oven from your oven, lift the dough using the parchment paper, and place it inside the pot.
Cover with the lid and bake for 30 minutes.
After 30 minutes, remove the lid and bake for another 10-15 minutes to get a golden-brown crust.
Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing.