Sort ingredients
marymary
QR Code
Listen
Pdf
In a large bowl, whisk together 3 cups flour, yeast and salt. Stir in water and enough remaining flour to form a moist, shaggy dough. Do not knead the dough. Cover the bowl, and let the dough rise in a cool place until doubled, seven to eight hours.
Place an oven rack in the center position, and preheat the oven to 450°F. Place your Dutch oven with the lid on the center rack, and let it heat for at least 30 minutes. Keep the lid on the Dutch oven as it heats, as this allows heat to build inside the pot.
Once the Dutch oven is heated, turn the dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape the dough into a round loaf. Rather than kneading, simply use the scraper to pull the dough under itself as you turn it. Gently place the rounded loaf on a piece of parchment.
Using a sharp knife or a bread lame, make a ¼-inch-deep slash across the top of the loaf.
Using the parchment, immediately lower the dough into the heated Dutch oven.
Cover and bake for 30 minutes. Uncover and bake until the bread is deep golden brown and sounds hollow when tapped, 15 to 20 minutes longer, partially covering the loaf if it begins to overbrown. Remove the loaf from the Dutch oven, and let cool completely on a wire rack.