📝 About This Recipe
This bread is a masterclass in patience, utilizing a long, cold fermentation to unlock deep, complex flavors from simple pantry staples. The extended rising time allows enzymes to break down starches into sugars, resulting in a shatteringly crisp, golden-brown crust and a light, airy crumb with a subtle tang. It is the ultimate artisan loaf, bringing the quality of a high-end French boulangerie right into your home kitchen with minimal active effort.
🥗 Ingredients
The Dough Base
- 500 grams Bread Flour (high protein content, approximately 12.7%)
- 375 grams Warm Water (filtered, approximately 90°F to 95°F)
- 10 grams Fine Sea Salt (do not use iodized table salt)
- 1/4 teaspoon Instant Yeast (very small amount for slow fermentation)
- 1 teaspoon Honey (to assist with crust browning)
For the Crust & Handling
- 2 tablespoons Rice Flour (for dusting the proofing basket to prevent sticking)
- 1/4 cup Additional Bread Flour (for dusting the work surface)
- 1 tablespoon Cornmeal (optional, for the bottom of the Dutch oven)
👨🍳 Instructions
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1
In a large glass bowl, whisk together the 500g of bread flour, salt, and instant yeast until perfectly combined.
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2
Combine the warm water and honey, stirring until dissolved. Pour the liquid into the dry ingredients and mix with a sturdy spatula or your hand until a shaggy, sticky dough forms and no dry flour remains.
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3
Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rest at room temperature (around 70°F) for 12 to 18 hours. You will know it is ready when the dough has more than doubled in size and the surface is dotted with tiny bubbles.
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4
Generously flour a clean work surface. Gently tip the fermented dough out of the bowl. It will be very soft and elastic.
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5
Using floured hands, perform a series of 'folds.' Pull the edge of the dough furthest from you and fold it into the center. Repeat this for all four sides until the dough feels slightly more tensioned.
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6
Flip the dough over so the seams are on the bottom. Using your palms, gently rotate the dough in a circular motion on the counter to create a tight, smooth skin on the top (this is called 'tensioning').
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7
Dust a proofing basket (banneton) or a bowl lined with a linen towel heavily with rice flour. Place the dough seam-side up into the basket.
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8
Cover and let the dough rise for a final 1 to 2 hours at room temperature, or until it looks puffy and passes the 'poke test' (an indentation should slowly spring back halfway).
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9
While the dough undergoes its final rise, place a 5-to-7 quart Dutch oven (with the lid) into your oven. Preheat the oven to 475°F (245°C) for at least 45 minutes to ensure it is screaming hot.
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10
Carefully remove the hot Dutch oven from the oven. Invert your proofing basket to drop the dough onto a piece of parchment paper. Use a sharp razor blade or knife to 'score' a 1/2-inch deep cross or long line across the top of the dough.
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11
Lower the dough (using the parchment paper as a sling) into the hot Dutch oven. Spritz the top of the dough with a little water to create extra steam. Cover with the lid immediately.
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12
Bake for 30 minutes with the lid on. This traps the steam and allows the bread to expand fully (the 'oven spring').
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13
Remove the lid. The bread should be pale but fully risen. Continue baking for another 12-15 minutes uncovered, until the crust is a deep, dark mahogany brown.
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14
Carefully remove the bread from the pot and transfer it to a wire cooling rack. It should sound hollow when tapped on the bottom.
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15
Wait at least 1 hour before slicing. This is crucial as the interior is still technically cooking and setting; cutting too early will result in a gummy texture.
💡 Chef's Tips
Always use a digital scale for measurements; volume cups are too inconsistent for high-hydration bread. If your kitchen is very cold, the first rise may take longer—look for the bubbles on top as your visual cue. Use rice flour for dusting your proofing basket; it doesn't contain gluten and prevents the dough from sticking much better than wheat flour. Don't be afraid of a dark crust! That 'bold bake' is where all the caramelized, nutty flavor lives. If you don't have a Dutch oven, use a heavy baking stone and place a tray of boiling water on the bottom rack to create steam.
🍽️ Serving Suggestions
Serve warm with salted cultured butter and a drizzle of wildflower honey. Pair with a rustic Beef Bourguignon or a creamy Roasted Tomato Basil Soup. Use thick slices for the ultimate avocado toast topped with red pepper flakes and a poached egg. Ideal for a charcuterie board alongside sharp cheddar, prosciutto, and fig jam. Leftovers make incredible French Toast or crunchy garlic crostini.