⏱️ Prep Time: 10 minutes
⏳ Rise Time: 12–18 hours (overnight)
🔥 Bake Time: 25–30 minutes
🍞 Yields: 1 loaf
🧾 Ingredients:
3 1/4 cups (400g) bread flour
1 1/2 tsp salt
1/4 tsp instant yeast (or active dry yeast)
1 1/2 cups (360ml) room temperature water (cool, not warm)
🥣 Instructions:
1. Mix the Dough (Night Before)
In a large mixing bowl, stir together the flour, salt, and yeast.
Add the water and mix with a spatula or wooden spoon until you have a sticky, shaggy dough.
Cover the bowl with plastic wrap or a damp towel.
Let rise at room temperature (around 70°F / 21°C) for 12 to 18 hours, until doubled and bubbly.
2. Shape the Loaf
Dust your countertop with flour and gently pour out the dough. It will be wet and sticky—resist the urge to add too much flour.
With floured hands or a dough scraper, gently shape it into a rectangle or log, being careful not to deflate it.
Place it on a piece of parchment paper and let it rest for about 30–45 minutes.
3. Preheat the Oven
Preheat your oven to 450°F (230°C).
Place a baking stone, baking steel, or inverted baking sheet in the oven to heat.
Optionally, place a metal pan on the bottom rack for steam (helps with crust).
4. Bake
Slide the loaf (on the parchment) onto the preheated surface.
Pour a cup of hot water into the steam pan and quickly shut the oven door.
Bake for 25–30 minutes until golden brown and the loaf sounds hollow when tapped.
5. Cool
Let cool on a wire rack for at least 30 minutes before slicing—this helps set the crumb structure.
🍽️ Tips:
Use bread flour for better structure and larger air pockets.
The dough will be very wet—don’t knead it!
For even better flavor, let the dough rise in the fridge for up to 24 hours.
You can also bake this in a preheated Dutch oven for an even crustier loaf.