Directions

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STEP 1: MIX & REST

• Measure water, flour, yeast, and salt into a large bowl.
• Stir with spatula or mix with your hands until a shaggy ball of dough forms. Mix in the dry bits at the bottom of the bowl.
• Cover and let rest for 20 minutes before folding.

STEP 2: FOLD

• Wet your hands and reach underneath the dough and gently stretch it over on itself three or four times.
• Repeat three more times over the next hour.

STEP 3: BULK FERMENT

• Cover dough with a damp tea towel for bulk ferment—about 5–6 hours.

STEP 4: SHAPE LOAF

• Pour dough onto counter and shape into a ball by pulling edges into the middle, and pinching the seams together.
• Place the dough seam side up in a proofing basket dusted with flour.
• Cover with a floured cloth and let sit while oven preheats.

STEP 5: FINAL PROOF & BAKE

• Place a covered Dutch Oven in the oven and preheat to 500 F.
• When the oven is preheated, tip the dough ball out of the proofing basket (seam side down) into the middle of a 12 x 18 inch sheet of parchment paper.
• Score the top of the dough with a sharp knife or razor blade.
• Grab the edges of the parchment and lower into the Dutch oven.
• Place the lid back on the Dutch Oven. Reduce oven temperature to 450 F and bake in the covered Dutch Oven for 30 minutes.
• After 30 minutes of initial bake time, remove the Dutch Oven lid and continue to bake 15 minutes longer (or until bread reaches an internal temperature of 190 F).
• Remove the bread from the pot; transfer to a cooling rack for 1-2 hours before. Enjoy!

Inactive Time: 10-12 hours
Active Time: 20 minutes
Makes 1 Loaf