Ingredients
Scale
- 3 cups (400g) bread flour or all-purpose flour
- 1 1/2 cups (355ml) warm water (about 105°F/40°C)
- 1 1/2 teaspoons sea salt
- 1/4 teaspoon instant dry yeast
- 1 tablespoon extra virgin olive oil
- 1 tablespoon cornmeal or semolina (for dusting)
Instructions
- Step 1: In a large bowl, whisk together the flour, salt, and instant dry yeast. Add the warm water and olive oil, and mix vigorously with a wooden spoon or spatula for about 30 seconds until a shaggy, sticky mass forms and no dry spots of flour remain. Do not knead the mixture.
- Step 2: Cover the bowl tightly with plastic wrap and let the dough rest at cool room temperature (68-72°F) for a minimum of 12 hours, and up to 18 hours. The dough should more than double in size, become bubbly, and look webbed.
- Step 3: Lightly flour a work surface. Scrape the dough out of the bowl and gently fold it over itself two or three times to form a loose, rustic ball (avoid deflating it completely). Place the dough seam-side down onto a piece of parchment paper dusted heavily with cornmeal, cover loosely with plastic wrap, and let rest for 30 minutes to 1 hour.
- Step 4: Place a 5-6 quart Dutch oven with its lid inside the oven and preheat the oven to 475°F (245°C). Allow the Dutch oven to preheat for at least 30 minutes before baking to ensure it is scorching hot.
- Step 5: Carefully lift the dough using the parchment paper handles and place it into the hot Dutch oven. Cover the pot and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 15 to 20 minutes, or until the crust is a deep golden brown. Transfer the loaf to a wire rack to cool completely before slicing.
Notes
- For a true artisan flavor and webbed crumb, ensure your dough rests for the full 12 to 18 hours at a cool room temperature; this slow, cold fermentation is the essential step for developing complex flavor.
- If the crust has softened after a day or two, revive the loaf by placing it directly on a rack in a 350°F oven for 5 to 8 minutes until the exterior is crisp again.
- To keep the bread fresh, store the cooled loaf wrapped tightly in foil or a clean kitchen towel at room temperature for up to 3 days, as refrigeration dramatically speeds up staling.
- Serve thick slices alongside a small bowl of high-quality extra virgin olive oil for dipping, garnished simply with fresh rosemary and a dusting of sea salt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American