1 1/2 Total Rising Time 40 minutes baking
3 – cups all purpose flour
2 – teaspoons active dry or instant yeast
1 1/2 – teaspoon kosher or sea salt
1 1/2 – cups hot water
Covered Dutch Oven or Cast Iron Dutch Oven with lid
1. In a large bowl, combine flour, yeast and salt. Stir in warm water until well combined.
2. Cover bowl with plastic wrap and let stand at room temperature for 1 hour.
3. After the dough has rested for one hour, place it on a well-floured surface (the dough will be wet) and sprinkle with a flour.
4. Using a scraper (or place the dough on a piece of floured parchment paper and use the sides of the paper) fold dough over several times and shape into a rough ball.
5. Line a large bowl with a piece of parchment paper that has been sprayed with non stick baking spray. Place dough in bowl, cover with a towel and let sit on the counter for 20 -30 minutes.
6. While the dough rests, place a 3-6 quart Dutch oven with lid in the oven and preheat to 450 degrees.
7. After 20 – 30 minutes, using oven gloves remove the lid to the pot and lift the parchment paper with the dough and transfer into the hot pot. The dough will sit inside the pot lined with parchment paper.
8. Cover and bake for 30 minutes.
9. After 30 minutes, remove lid. Bread should be light golden in color.
10. Leave the lid off and return the (pot) bread to the oven and bake uncovered 10 – 15 minutes longer. Bake until bread gets a dark golden brown (not burnt), about 190 degrees.
11. Remove from oven and place on cooling rack. Cool bread for 30 minutes before slicing.
Cook’s Note: For a crunchier loaf allow the bread to cool directly on the oven rack (with the oven OFF and the door partially open) for about 15 minutes then remove to a cooling rack.
Instant Yeast:can be added straight into the flour.
Active Dry Yeast:needs to be dissolved in water first according to the package directions. When it gets bubbly and foamy mix in with the rest of the ingredients.