Sort ingredients
ambebrow
QR Code
Listen
Pdf
Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency
Cover with cling wrap or plate, leave on counter for 2 - 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly
Optional – refrigerate for flavour development. At this stage, you can either bake immediately or refrigerate for up to 3 days.
Take chill out of refrigerated dough – if you refrigerated dough per above, leave the bowl on the counter for 45 - 60 minutes while the oven is preheating. Cold dough does not rise as well.
Preheat oven - Put dutch oven in oven with lid on. Preheat to 450°F 30 minutes prior to baking.
Shape dough: Sprinkle a large piece of parchment/baking paper with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with ½ tbsp flour. Using a dough scraper or anything of similar shape, fold the sides inwards to roughly form a roundish shape.
Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
Bake 30 minutes covered
Cool on rack for 10 minutes before slicing.