Sort ingredients
slowreader
QR Code
Listen
Pdf
In a large bowl, mix the flour, yeast, and salt. Add water and use the handle of a wooden spoon to combine until all the flour is incorporated.
Cover the bowl with cling wrap or a plate and leave it on the counter for 2–3 hours until it doubles in volume.
Preheat your Dutch oven (26cm" or larger) with the lid on to 230°C (220°C fan) for 30 minutes before baking.
Prepare the surface by sprinkling 1 tbsp of flour and scrape the dough out of the bowl. Sprinkle another ½ tbsp of flour on top of the dough.
Using a dough scraper, fold the sides of the dough inward to form a rough round shape.
Transfer the dough onto a large piece of parchment paper, flip it upside down, and reshape it into a round shape.
Carefully remove the hot Dutch oven from the oven, place the dough into the pot using the parchment paper, and cover with the lid.
Bake for 30 minutes covered, then uncover and bake for an additional 12-15 minutes or until the bread is deep golden and crispy.
Cool on a rack for 10 minutes before slicing.