Ingredients:

  • 500 g (4 cups) All-Purpose or Bread Flour
  • 375 g (1 2/3 cups) Filtered Water (lukewarm)
  • 10 g (1 ½ tsp) Fine Sea Salt
  • 2 g (¼ tsp) Instant Dry Yeast
  • Extra Flour (for shaping)
  • Cornmeal or Semolina (optional, for dusting)

Instructions:

  1. Combine Dry Ingredients: In the large mixing bowl, whisk together the flour, salt, and instant yeast.
  2. Add Water: Pour in the lukewarm water all at once. Use a wooden spoon or spatula to mix until just combined. The dough will be shaggy and very sticky, but ensure there are no dry pockets of flour left.
  3. Cover and Rest: Cover the bowl tightly with plastic wrap or a fitted lid.
  4. First Proof: Leave the dough to rest at cool room temperature (68°F – 72°F / 20°C – 22°C) for 12 to 18 hours. The dough should roughly double in size, be covered in bubbles, and smell slightly sour/yeasty.
  5. Prep and Turn Out: Heavily dust a clean work surface with flour. Gently scrape the dough out of the bowl onto the floured surface. Do not punch down or deflate forcefully.
  6. Shape: Perform a light letter fold (folding the sides over the centre like an envelope). Flip the dough over and gently pull the edges under itself to create surface tension and form a tight round loaf (a boule).
  7. Second Proof: Place the shaped dough seam-side down onto a square of parchment paper. Loosely cover and allow it to rest for 30 minutes while the oven preheats.
  8. Preheat the Oven: Place the rack in the lower-middle position. Place the empty 5-6 quart Dutch oven (with the lid on) into the cold oven. Preheat the oven to 450°F (230°C) for a full 30 minutes.
  9. Transfer Dough: Carefully remove the hot Dutch oven from the oven using oven mitts and take the lid off. Lift the dough by the edges of the parchment paper and gently lower it, paper and all, into the hot pot.
  10. Score: Use a sharp knife or lame to make one or two quick, shallow cuts across the top of the dough.
  11. Covered Bake: Replace the lid and immediately return the pot to the oven. Bake for 30 minutes.
  12. Uncovered Bake: After 30 minutes, carefully remove the lid. Reduce the temperature to 425°F (220°C) and continue baking for another 10 to 15 minutes until the crust is deep golden brown.
  13. Cooling: Remove the loaf from the Dutch oven and transfer it to a wire cooling rack. Allow it to cool completely (at least 60 minutes) before slicing to ensure the proper internal texture.