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<\/figure><\/li><\/ul><\/figure>\n\n\n\nINGREDIENTS<\/h4>\n\n\n\n
- 1 sachet (7g) active dry yeast<\/li>
- 1 teaspoon (5g) sugar (or use honey if you prefer)<\/li>
- 1 1\/4 cups warm water (300ml)<\/li>
- 1 1\/2 teaspoons (10 grams) salt<\/li>
- 2 1\/2 to 3 cups All-Purpose Flour (360g) plus extra for dusting<\/li><\/ul>\n\n\n\n
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<\/figure>\n\n\n\nINSTRUCTIONS<\/h4>\n\n\n\n
MIX THE DOUGH & FIRST RISE (1 HOUR\/or OVERNIGHT):<\/p>\n\n\n\n
- Add yeast, sugar, and warm water in a large mixing bowl or in the bowl of your stand mixer with a dough hook.<\/li>
- Let the yeast proof for about 5 minutes, until the mixture is foamy.<\/li>
- Add salt and flour to the bowl. Mix with your hands or a sturdy spatula, or mix on low speed with your stand mixer until all flour is incorporated and dough has just started to pull away from the sides of the bowl. For best results, mix until no dry bits of flour remain. Please note: This is a relatively stretchy (wet) dough, so it may seem a bit shaggy and sticky at this point. Don\u2019t worry \u2013 it will become more smooth and elastic as we go!<\/li>
- Lightly flour all sides of your dough (don\u2019t mix the flour in \u2013 it\u2019s just to keep the dough from sticking!) and turn it over inside the mixing bowl to coat with flour on all sides. Cover with a clean tea towel and let rise on the counter for about 1 hour, until dough has doubled in size.<\/li>
- For best results and digestion I recommend letting it rise overnight, but if you are in a hurry 1 hour should be just fine. Place the covered bowl with the dough in the fridge overnight.<\/li><\/ol>\n\n\n\n
SHAPE THE DOUGH & FINAL RISE (30 MIN):<\/p>\n\n\n\n
- When dough has risen, lightly flour a large cutting board.<\/li>
- Tip the dough out of the bowl and onto the cutting board. DO NOT PUNCH THE DOUGH DOWN \u2013 you want to keep all those nice air bubbles intact so you have an airy, delicious loaf of bread. (Note: If the dough is sticking to the bowl a little bit, wet your hand with a bit of cold water and gently separate the dough from the bowl to get it all out).<\/li>
- Sprinkle a bit of flour across the top of the dough, then begin shaping it into a round loaf. Pull each corner of the dough in towards the center (like you\u2019re folding an envelope) and repeat until the dough feels tight and begins to resist your folds. Flip the dough over and tap it into a round loaf. <\/li>
- Flour a medium bowl and place your loaf into it seam-side down. Cover with a tea towel and let rise another 30 minutes or so while you preheat the oven.<\/li><\/ol>\n\n\n\n
HEAT THE OVEN :<\/p>\n\n\n\n
- While bread is rising, place an empty dutch oven (with the lid on) in your oven and heat to 450 degrees Fahrenheit or 230 Celsius.<\/li>
- If you don’t have a dutch oven just heat the oven by itself.<\/li><\/ol>\n\n\n\n
BAKE!<\/p>\n\n\n\n
- When the oven is hot, you\u2019re ready to go! Use oven mitts to pull the dutch oven out and remove the lid.<\/li>
- Lay a piece of parchment paper down on your counter or cutting board (optional \u2013 it makes transferring the bread easier!)<\/li>
- Tip your bread dough gently out of the proofing basket onto the parchment paper. Make sure the seam side is up this time \u2013 this is what will create those beautiful cracks on top of the bread!<\/li>
- VERY CAREFULLY (without burning yourself!) use the sides of the parchment to lift the bread up and place it into the hot Dutch oven.<\/li>
- Put your oven mitts back on, place the dutch oven lid back on the pot, and slide the whole thing back into your hot oven.<\/li>
- Cook bread for 30 minutes.<\/li>
- After 30 minutes, remove the lid from your dutch oven. The bread should be taller, crusty, and very lightly browned. Continue cooking the bread, uncovered, for 10-15 minutes more until the bread has deepened in color and you have a beautiful brown crust.<\/li>
- When bread is done, use oven mitts to pull the pot out of your oven.<\/li>
- Use a long spatula or the corners of your parchment paper to lift the bread out of the dutch oven and onto a cooling rack. Let cool for at least 20 minutes before cutting into it.<\/li>
- Slice, slather with butter, and enjoy!<\/li>
- **If you don’t have a dutch oven then place your dough onto a sheet pan and into your oven. Directly under it place another pot filled with water, this will create steam and that’s what makes that beautiful crunchy crust.<\/li><\/ol>\n\n\n\n