Ingredients:

  • 400g all-purpose or bread flour
  • 8g sea salt
  • 4g instant yeast
  • 300ml lukewarm water

Instructions:

  1. Whisk the dry ingredients. In a large glass bowl, combine the 400g flour, 8g sea salt, and 4g instant yeast until well combined. Note: This ensures the yeast is evenly distributed before the water hits it.
  2. Hydrate the flour. Pour in the 300ml lukewarm water (approx. 100°F) and stir with a wooden spoon until no dry flour remains and a shaggy, sticky dough forms.
  3. The long rest. Cover the bowl tightly with plastic wrap and let it sit in a warm spot for 2 to 3 hours until it has doubled in size and shows bubbles on the surface.
  4. Preheat the oven. Place your Dutch oven and its lid inside and preheat to 450°F (230°C). Bake 30 mins until the pot is heat saturated.
  5. Prepare for transfer. Carefully tip the fermented dough onto a piece of parchment paper. Note: Don't worry if it looks messy; it will level out in the pot.
  6. Load the Dutch oven. Lift the parchment edges and drop the whole thing into the preheated pot. Be careful — it’s incredibly hot!
  7. The steam bake. Cover with the lid and bake for 30 minutes to trap the steam and allow for maximum rise.
  8. The color bake. Remove the lid and bake for an additional 12-15 minutes until the crust is a deep, burnished mahogany color.
  9. The cool down. Transfer to a wire rack and let it rest for at least 1 hour. Listen for the crackling sound of the crust.