Ingredients
Scale
- 3 cups (360g) all-purpose flour, plus extra for dusting
- 1½ tsp (9g) kosher salt
- ½ tsp (1g) active dry yeast
- 1½ cups (360ml) warm water (100–110°F)
- Optional: 1 tbsp (12g) honey or maple syrup for slight sweetness
Instructions
- In a large bowl, whisk together flour, salt, yeast, and honey (if using).
- Add warm water and stir with a wooden spoon until a shaggy dough forms—no kneading needed.
- Cover bowl with plastic wrap and let rise at room temperature for 12–18 hours (overnight is ideal).
- Place a 6-qt Dutch oven (with lid) in oven and preheat to 450°F (230°C) for 30 minutes.
- Transfer dough to a heavily floured surface, shape into a round, and place on parchment paper.
- Carefully lower dough (on parchment) into hot Dutch oven, cover, and bake 30 minutes.
- Remove lid, brush crust with water for extra crispness, and bake 15–20 minutes more until deep golden brown and internal temp reaches 205–210°F (96–99°C).
- Cool completely on a wire rack before slicing.
Notes
- For extra flavor, substitute ¼ cup flour with whole wheat or rye flour.
- Store cooled bread in a paper bag at room temp for up to 3 days—or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 loaf)
- Calories: 110 Kcal
- Sugar: 0g
- Sodium: 180mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
