- 300g Bread Flour, more for dusting
- 210g Water (65F)
- 4g Salt
- 2g Rapid/quick rise yeast
- Olive oil for oiling
- Whisk the flour, salt and yeast in a bowl.
- Pour in the water and mix it up until all the flour is hydrated, and the dough comes together to form a shaggy mass. Place it in an oiled bowl, cover with plastic wrap, and let rise for one to two hours, it should be coming together and no longer be shaggy.
- Take the dough out of the bowl, stretch it out and fold it over itself in three. Place it back in the bowl. Let it continue to ferment for anywhere from 12-24 hours. (After that you can either proceed with the recipe, or place it in the fridge for up to three days. If you you put it in the fridge, let it warm up for an hour before continuing with the recipe.)
- Adjust the oven rack to the lower middle position. Preheat your oven to 475F, with the Dutch oven inside. Take the dough out onto a well floured surface, and shape it into a loaf or boule. Cover it with plastic wrap to keep it from drying out, and let it rise for around an hour.Use the finger dent test to test for proper rise; When you push your finger into the dough, and the indent from your finger fills back up gradually, and not quite completely, it’s ready to bake.
- Pull the Dutch oven out and carefully lower your dough into it. Slash the top of the bread with a sharp knife to allow the gases from inside the dough to escape. Cover the Dutch oven and put it in the oven for 20 minutes.
- Remove the lid from the Dutch oven, rotate it, and return it to the oven. Reduce the temperature to 450F. After 30 minutes, begin to check the bottom of the bread for signs of burning.
- Continue to bake until the internal temperature of the bread is 205F, or longer until you get the colouring you like.
- Remove and let cool on a wire rack. I find fully cooled bread has better flavour than bread that is still warm.
The blog post for this recipe can be found here.