Directions
- 1Add bread flour to a bowl.
- 2Add salt and yeast to the bowl.
- 3Whisk until combined.
- 4Add warm water to the mixture.
- 5Mix until everything is combined.
- 6Form the dough into a ball.
- 7Cover the bowl with plastic wrap.
- 8Let it sit until it's about three times this size (around 4 hours, from 11:11 to 4:13).
- 9Crank up the oven to 500 degrees Fahrenheit.
- 10Heat the Dutch oven with the oven.
- 11Dust the surface with a little bit of flour.
- 12Remove the dough from the bowl.
- 13Tuck and turn the dough to form a ball with surface tension.
- 14Cover the dough with a tea towel and let it bench rest for about 30 minutes.
- 15Once the oven is up to temperature and the dough has sat for about 30 minutes, transfer it to a piece of parchment paper.
- 16Give it a quick cut with either a sharp kitchen knife or a bread lame.
- 17Put the dough in the Dutch oven, cover it with the lid, and put it in the oven for 20 minutes.
- 18After 20 minutes, remove the lid and put it back in the oven for about 15 more minutes or until the crust is as dark as you like it.
- 19Remove the bread from the oven.
- 20Let the bread cool down completely, at least a couple of hours.
Ingredients
- 500 grams bread flour
- 400 grams water
- 7 grams yeast
- 12 grams salt
Equipment
bowlwhiskplastic wrapDutch ovenbench scrapertowelparchment paperkitchen knife
Tips
- Use bread flour because it has a higher protein mix.
- Don't use hot water, as it will kill the yeast. Just keep it warm.
- Bench rest is just a fancy way of saying leave it alone on your counter.
- Let the bread cool down completely, at least a couple of hours, because it's still cooking.
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