Ingredients
- 3c AP flour /// 400g
- 1 1/2 tsp salt /// 2.5% 10g
- 1/2 tsp instant yeast ///.5% 2g
- 1 1/2 cups warm water /// 75% 300ml
Instructions
Prepare the dough
- Sift all dry ingredients together in a bowl.
- Add water and stir until combined.
- Cover with plastic wrap and let rest around 12-18 hours. The dough is ready when dotted with bubbles.
Proof & Bake
- The next day, gently scrape the dough onto a floured surface. Shape into a ball, and cut some slits on the top.
- Place on a piece of parchment paper seam side down. Dust top with flour, and cover with plastic or a kitchen towel. Let rise until doubled or so. To see if it’s ready, use the poke test.
- While the dough is rising, place a dutch oven, lid on, in the oven. Preheat to 450.
- Lift the dough by the parchment and place in the pot. (The parchment will remain beneath the dough. It may stick out of the pot some. This is fine.)
- Cover, place in the oven, and bake for 30m. Uncover and bake another 10-15 minutes, until the crust is a rich golden brown.