Ingredients
Scale
- 1 1/2 cups warm water (about 100°F)
- 1 packet yeast (active dry, instant, or quick rise – 2.25 teaspoons)
- 1 ½ teaspoons fine grain salt
- 3 1/4 cups all-purpose or bread flour, plus more for dusting
Instructions
- In a large bowl, mix warm water, yeast, and salt until dissolved.
- Add flour all at once and stir until sticky dough forms.
- Cover bowl with a kitchen towel or loosely with a lid. Let rise 2-3 hours in a warm place until doubled.
- 30–60 minutes before baking, preheat oven to 450°F and place Dutch oven inside to heat with lid on.
- Scrape dough onto parchment paper, fold edges to form a loaf shape.
- Optional: score the top with a sharp knife or razor.
- Carefully transfer dough into preheated Dutch oven using parchment paper. Cover with lid.
- Bake 35 minutes covered (40 minutes if dough was cold), then remove lid and bake 5–10 more minutes until golden brown.
- Remove loaf, cool on wire rack for at least 10–30 minutes before slicing.
Notes
- Salt can be adjusted to taste; fine sea, Himalayan, or kosher salt works best.
- Dough can be stored in the fridge for up to 7 days; allow gases to escape by leaving lid ajar.
- Preheating Dutch oven enhances crust; adjust time if baking in a cold Dutch oven.
- Allow bread to cool fully before slicing to avoid gummy texture.
- Use parchment paper to easily transfer dough and prevent sticking.
- Optional additions: herbs, roasted garlic, parmesan cheese, etc.
- Check yeast freshness if dough does not rise; dissolve in warm water with sugar and check for foaming.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baked
- Cuisine: American
- Diet: Vegetarian