Directions
- In a large mixing bowl, combine the wheat flour, dry yeast, and salt. Mix thoroughly so the ingredients are evenly distributed.
- Gradually add the water and mix until a sticky, cohesive dough forms.
- Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 1 hour at room temperature. During this time, the dough will rise and develop flavor.
- After resting, gently press the dough slightly flat, then fold it over itself at least three times. This folding technique helps build structure and a light, airy texture.
- Preheat a Dutch oven to 250°C (480°F). Place the dough carefully into the hot Dutch oven, cover with the lid, and bake for 30 minutes.
- Remove the lid and continue baking for an additional 20 minutes, allowing the crust to turn golden brown and crisp.
- Once baked, remove the bread from the Dutch oven and let it cool for at least 1 hour on a wire rack before slicing. This ensures the interior sets properly and slices cleanly.
Recipe Details
Prep Time: 15 minutes
Rest Time: 1 hour
Cook Time: 50 minutes
Total Time: About 2 hours 5 minutes
Servings: 10–12 slices
Difficulty: Medium
Variations & Substitutions
- Substitute part of the wheat flour with whole wheat or spelt flour for a heartier loaf.
- Add seeds like sunflower, sesame, or flax for extra texture and nutrition.
- Infuse the dough with herbs like rosemary, thyme, or garlic for added flavor.
- For a softer crust, cover the loaf with a damp towel while cooling.
Serving Suggestions
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