Ingredients

Instructions

  1. Mix everything together, it'll be thick and sticky, too runny to knead but thick enough to be difficult to mix
  2. Cover and let rise in bowl for 2-2.5 hours
  3. Preheat oven to 450°F, with a dutch oven and lid inside to warm as well.
  4. Dump onto flour covered counter, sprinkle flour on top, and use bench scraper to fold edges of dough inward, 6-ish times. you want it to be shaped in a way you can pick up nicely.
  5. Transfer to parchment paper, seam-side down. put the parchment paper and dough into the dutch oven, and cover with lid
  6. Bake for 30 minutes with the lid, then 12 without. Let cool before slicing.

Notes

All-purpose flour can be substituted for baking flour, if needed.

If you don't have instant yeast, mix the same amount of active dry yeast in with the warm water before adding to flour and salt.

If you want to let flavor develop a bit, fridge the dough overnight after rising, then let it come to room temp again before shaping into a loaf (45-60 minutes).

If you don't have dutch oven (like me), you can use a pan or baking sheet, with a pan of water on a lower rack. Bake for 40 minutes, then turn off the oven and open the door, letting the bread cool in the oven. I used a floured cast iron pan (i didn't realize I didn't have any parchment paper until after I started making the bread) and a glass 9x9 pan filled with water.