Ingredients
3 cups (375 g) all-purpose or bread flour
1 ½ tsp salt
½ tsp instant yeast (or active dry yeast)
1 ½ cups (360 ml) warm water (about 100°F / 38°C)
(Optional for flavor and texture)
1 tbsp honey or sugar
1 tbsp olive oil
¼ cup whole wheat flour (replace equal amount of white flour)
Instructions
1. Mix the Dough (Night Before)
In a large bowl, whisk together flour, salt, and yeast.
Add warm water (and honey/oil if using).
Stir until a shaggy dough forms — it will look rough and sticky.
Cover the bowl tightly with plastic wrap or a damp towel.
Let it rest at room temperature for 12–18 hours (overnight).
The dough should double in size and be bubbly on top.
2. Shape the Dough
Turn the dough out onto a floured surface.
With floured hands, gently fold the edges toward the center to form a rough ball.
Place it on a piece of parchment paper.
Cover and let rise another 30–60 minutes.
3. Preheat the Dutch Oven
While the dough is resting, place your Dutch oven (with lid) in the oven.
Preheat to 450°F (230°C) for at least 30 minutes — it needs to get blazing hot.
4. Bake
When ready, carefully remove the hot Dutch oven.
Lift the dough using the parchment paper and place it inside.
Cover and bake for 30 minutes.
Remove the lid and bake 10–15 minutes more, until deep golden and crisp.
5. Cool
Lift the bread out and cool on a rack at least 1 hour before cutting.
(This lets the crumb set and flavor deepen.)
🔥 Pro Tips
Steam = Crust: Keeping the lid on traps steam for that crackly crust.
Use Bread Flour for more chew and better structure.
Cold Retard Option: After the first rise, refrigerate up to 24 hours to develop tangy flavor (like sourdough).
Variations: Add herbs, olives, roasted garlic, cheese, or seeds before shaping.