Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1.5 cups (355ml) warm water
  • 2.25 tsp (7g) instant yeast
  • 1.5 tsp (9g) salt
  • 1 tsp (4g) sugar

Instructions:

  1. Whisk the flour, instant yeast, salt, and sugar in a large bowl. Note: Mixing dry ingredients first prevents yeast clumps
  2. Stir in the warm water with a spatula until a shaggy, sticky dough forms and no dry flour remains.
  3. Cover the bowl tightly with plastic wrap or a damp towel and leave it in a warm spot for 2 to 3 hours until it doubles in size.
  4. Place your Dutch oven with the lid on into the oven and preheat to 450°F (230°C).
  5. Turn the dough onto parchment paper. Use floured hands to gently fold the edges toward the center into a rough ball.
  6. Lift the parchment and lower the dough, seam side up, into the preheated pot.
  7. Bake with the lid on for 30 minutes until the steam has puffed the loaf.
  8. Remove the lid and bake for another 10-12 minutes until the crust is deep mahogany brown.
  9. Tap the bottom of the loaf. It should sound hollow when it's done.