Description
A crusty, artisan-style loaf with a chewy crumb and crackly crust, made with almost no hands-on effort. A long, slow fermentation develops gluten and flavor without any kneading, and baking it in a Dutch oven traps steam to create a bakery-quality crust at home.
Ingredients
Units
- 3 cups (385g) all-purpose flour or bread flour
- 1 1/2 teaspoons fine sea salt
- 1/4 teaspoon instant yeast
- 1 1/2 cups (350ml) cool water
- Cornmeal or additional flour for dusting
Instructions
- In a large bowl, whisk together the flour, salt, and yeast. Add the cool water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms with no dry flour remaining. Do not knead.
- Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rest at room temperature (65-72F) for 12 to 18 hours. The dough is ready when the surface is dotted with bubbles and it has roughly doubled in size.
- Turn the dough out onto a well-floured surface. Fold it over itself once or twice to form a rough ball — do not knead or handle it too much. Place the dough seam-side down on a piece of parchment paper. Dust the top with flour and cover loosely with a towel. Let rest for 30 minutes.
- About 20 minutes before the second rise is done, place a Dutch oven with its lid on in the oven and preheat to 450F (230C).
- Carefully remove the hot Dutch oven. Lift the dough on the parchment paper and lower it into the pot. Cover with the lid and bake for 30 minutes.
- Remove the lid and bake for an additional 15-20 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
- Remove the bread from the pot and let it cool on a wire rack for at least 30 minutes before slicing — cutting too early results in a gummy interior.
Notes
- The long fermentation (12-18 hours) replaces kneading — time does the work of developing gluten.
- Bread flour gives a slightly chewier result, but all-purpose flour works perfectly well.
- A preheated Dutch oven is essential — it traps steam in the first 30 minutes, which creates the crispy crust.
- In warmer kitchens, the dough may be ready in as few as 8-10 hours. In cooler environments, it may take up to 20 hours.
- Category: Main Course
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 0
- Sodium: 430
- Fat: 1
- Carbohydrates: 37
- Fiber: 1
- Protein: 5