Ingredients:

  • 3 cups (390g) all-purpose flour
  • 1.5 tsp sea salt
  • 0.5 tsp instant yeast
  • 1.5 cups (355ml) warm water
  • 1 tsp honey

Instructions:

  1. In a large mixing bowl, whisk together 390g all purpose flour, 1.5 tsp sea salt, and 0.5 tsp instant yeast until well combined.
  2. Stir in 1.5 cups warm water and 1 tsp honey with a sturdy wooden spoon. The dough should look messy and sticky, not smooth.
  3. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it sit at room temperature for 3 hours until the dough has doubled in size and is covered in bubbles.
  4. Place your empty Dutch oven (with the lid on) into the oven. Preheat the oven to 450°F and let the pot get screaming hot for at least 30 minutes.
  5. Turn the dough onto a piece of parchment paper dusted with flour. Gently fold the edges toward the center to form a round ball. Do not degas the dough; keep those bubbles inside.
  6. Carefully lift the parchment paper and drop the dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes until the structure is set and pale gold.
  7. Remove the lid and continue baking for another 15 minutes until the crust is a deep mahogany brown and sounds hollow when tapped.
  8. Transfer the loaf to a wire rack immediately. Let it cool for at least 45 minutes until the internal steam redistributes. Cutting too early makes the bread gummy.