Ingredients:

  • 1 ½ cups (350 ml) Warm Water (around 105°F/40°C)
  • 1 teaspoon (4 g) Instant Dry Yeast
  • 1 teaspoon (5 g) Granulated Sugar
  • 3 ½ cups (450 g) All-Purpose Flour (or Bread Flour), spooned and leveled
  • 1 ½ teaspoons (8 g) Fine Sea Salt
  • Extra Flour for dusting

Instructions:

  1. Activate Yeast (The Bloom): In the large bowl, combine warm water, yeast, and sugar. Let stand for 5 minutes until slightly frothy.
  2. Mix the Dough: Add the salt and then the flour to the yeast mixture. Mix thoroughly with a spatula until just combined into a shaggy, wet mass. Do not knead.
  3. First Rise (The Long Rest): Cover the bowl tightly with cling film. Leave at cool room temperature (about 68°F/20°C) for 18 to 24 hours. The dough should look bubbly and slightly domed.
  4. Shape the Loaf: Lightly flour a work surface. Gently scrape the wet dough out. Fold the edges over onto themselves 2-3 times to create a loose ball (minimal shaping).
  5. Second Rise (The Proof): Place the dough seam-side down into your prepared, heavily floured proofing basket or a medium bowl lined with a well-floured linen towel. Cover and let rest in a cool spot for 1 hour.
  6. Preheat Oven & Pot: 30 minutes before baking, place the Dutch oven with the lid on inside your main oven and preheat to 475°F (245°C).
  7. Score and Bake: Carefully remove the hot Dutch oven. Gently tip the dough from the basket into the pot. Score the top deeply with one decisive slash. Cover the pot with the lid and bake for 30 minutes.
  8. Develop the Crust: Remove the lid. Reduce the oven temperature to 450°F (230°C). Bake uncovered for another 15–20 minutes, until the crust is a deep, mahogany brown.
  9. Cool Completely: Remove the loaf and cool completely on a wire rack for at least 1 hour before slicing.