📝 About This Recipe
Experience the magic of artisan baking with this foolproof recipe that yields a professional-grade loaf with a shatteringly crisp crust and a light, airy crumb. By utilizing a long fermentation process and the trapped steam of a preheated Dutch oven, you can achieve bakery-quality results without any grueling kneading or specialized equipment. This bread is a celebration of simple ingredients—flour, water, salt, and yeast—transformed by time into a deeply flavorful, rustic masterpiece.
🥗 Ingredients
The Dough Base
- 3 cups All-purpose flour or Bread flour (plus extra for dusting; bread flour yields a chewier texture)
- 1 1/2 teaspoons Kosher salt (fine sea salt also works well)
- 1/4 teaspoon Active dry yeast (ensure it is fresh for the best rise)
- 1 1/2 cups Warm water (approximately 100°F-105°F)
Flavor Enhancements (Optional)
- 1 teaspoon Honey or Maple syrup (to assist with browning and depth)
- 1 tablespoon Fresh rosemary (finely minced)
- 1/2 teaspoon Flaky sea salt (for topping the crust)
- 1 tablespoon Cornmeal (for dusting the bottom of the pot)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, kosher salt, and active dry yeast until thoroughly combined.
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2
Add the warm water (and honey, if using) to the dry ingredients. Use a sturdy wooden spoon or a dough whisk to stir until a shaggy, sticky ball forms and no dry flour remains.
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3
Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rest at room temperature (about 70°F) in a draft-free spot for 12 to 18 hours. The dough is ready when the surface is dotted with bubbles and it has more than doubled in size.
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4
When ready to bake, place a 4.5 to 6-quart Dutch oven (with the lid) into the oven and preheat to 450°F (230°C) for at least 30 minutes.
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5
While the oven preheats, heavily flour a piece of parchment paper or a clean work surface. Gently scrape the sticky dough out of the bowl onto the flour.
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6
Using floured hands, fold the edges of the dough toward the center to form a round ball. Do not overwork or degas the dough; you want to keep those precious air bubbles intact.
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7
Flip the dough over so the seam side is down. If using rosemary or flaky salt, gently press them into the top of the loaf now.
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8
Carefully remove the scorching hot Dutch oven from the oven. Remove the lid. If using cornmeal, sprinkle it into the bottom of the pot to prevent sticking.
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9
Lift the dough (using the parchment paper as a sling, or by hand) and carefully drop it into the center of the hot Dutch oven.
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10
Cover with the lid and return the pot to the oven. Bake for 30 minutes. The steam trapped inside the pot is what creates the crispy, artisan crust.
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11
After 30 minutes, remove the lid. The bread should be pale but risen. Continue baking uncovered for another 12-15 minutes until the crust is a deep, mahogany golden brown.
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12
Carefully remove the bread from the pot and transfer it to a wire cooling rack. Listen for the 'crackle' as the crust cools—this is the sign of a perfect bake.
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13
Wait at least 60 minutes before slicing. Cutting into hot bread releases the steam too quickly, which can result in a gummy interior texture.
💡 Chef's Tips
Temperature matters: If your house is cold, the rise may take closer to 20 hours; if it is very warm, check it at 10 hours. Don't skip the preheat: The Dutch oven must be screaming hot to create the thermal shock necessary for 'oven spring' (the final burst of rising). Use a kitchen scale: For the most consistent results, 3 cups of flour should weigh approximately 380-400 grams. High hydration is key: The dough will be very sticky and difficult to handle—this is normal! Resist the urge to add too much extra flour or the bread will be dense. Storage: Store leftovers cut-side down on a wooden board for 24 hours, or wrap in foil and freeze for up to 3 months.
🍽️ Serving Suggestions
Serve warm thick slices slathered with salted European-style butter and a drizzle of wildflower honey. Pair with a hearty Beef Bourguignon or a creamy Roasted Tomato Basil Soup for the ultimate comfort meal. Use slightly stale slices to make the best Avocado Toast topped with a poached egg and red pepper flakes. Create a rustic appetizer by dipping pieces into a blend of high-quality extra virgin olive oil and aged balsamic vinegar. Serve alongside a chilled glass of Chardonnay or a crisp farmhouse ale to complement the fermented notes of the crust.