Servings: 12 servings
Calories: 140kcal
Ingredients
- 3½ cups all-purpose flour
- 2¼ teaspoon instant yeast
- 2 teaspoon kosher salt
- 2 cups warm water
- flaky sea salt and course ground pepper optional for topping
Instructions
Dough Prep
- Add flour, yeast, and salt to a large mixing bowl and whisk together.
- Make a well in the middle of the flour and add the warm water.
- Mix until a shaggy dough forms. Cover with plastic wrap. Let rise for 3 hours.
Preheat the Oven
- When you have about 45 minutes left of rise time, preheat the oven to 450° F with your dutch oven and the lid.
Dough Formation
- Scrape the dough out onto a well-floured surface. Make sure your hands are well floured. The dough is very sticky and loose.
- Form the dough into a very simple ball being as delicate as you can be.
- Carefully, place the dough ball down in the middle of a piece of parchment paper. Score it with either a bread lame or a very sharp knife. I did a simple cross.
- Sprinkle with a little flaky sea salt and course ground pepper.
First Bake
- CAREFULLY, remove the lid from the VERY HOT dutch oven and gently lay the parchment paper and dough inside. CAREFULLY, put the lid back on and let this bake for 30 minutes.
Second Bake
- After 30 minutes, CAREFULLY remove the lid from the VERY HOT dutch oven and bake uncovered for an additional 15 minutes.
- CAREFULLY remove the VERY HOT dutch oven and let the bread cool on a cooling rack for at least 15 minutes...if you can wait that long.
- Enjoy!
Notes
The scoring of the bread allows for better expansion in the oven. It doesn't need to be fancy, but you need something so that "oven spring" takes place. And, it's pretty. Don't skip this step.
Nutrition
Serving: 1serving | Calories: 140kcal | Carbohydrates: 29g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 389mg | Potassium: 61mg | Fiber: 2g | Sugar: 0.1g | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 2mg
Tried this recipe?Let us know how it was!