Ingredients
Main Ingredients
- 6 cups all-purpose flour
- 3 cups warm water
- 2 packages instant dry yeast (about 2 teaspoons each)
- 1 tablespoon salt
For Finishing
- ⅛ cup milk (for brushing)
- Coarse salt (for sprinkling)
Instructions
- Mix Ingredients: Add the flour, yeast, and salt to the bowl of a stand mixer or a large mixing bowl. Pour in the warm water and stir with a spoon until combined. If using a stand mixer, attach the paddle and mix for about 1 minute until the ingredients form a very sticky dough.
- Initial Fermentation: Transfer the sticky dough into a very large bowl and cover with plastic wrap. Let it sit at room temperature for about 2 hours until it begins to rise, then refrigerate for at least 2 hours, preferably overnight and up to 7 days to develop flavor.
- Shape the Dough: Remove the dough from the refrigerator. Flour your hands and lightly dust the dough surface with flour. Take half the dough and place it on a floured surface, reserving the rest for another loaf. Shape this portion into a round ball carefully without deflating it. Place the shaped dough on parchment paper and dust lightly with flour. Cover and let it rise for about 1 hour; the dough will expand slightly but not double in size.
- Prepare Oven and Dutch Oven: While the dough rises, place the Dutch oven on the lowest rack in your oven and preheat the oven to 450°F (230°C). Also place a small cast iron pan or metal pan inside to heat up.
- Score and Season: Once the dough has risen, use a sharp knife to make 2-3 slashes about ½ inch deep on the top of the loaf. Brush the surface with milk and sprinkle coarse salt over it to enhance flavor and crust texture.
- Bake with Steam: Carefully transfer the dough on the parchment paper into the hot Dutch oven. Cover with the lid. Pour one cup of water into the preheated cast iron or metal pan quickly to generate steam, then close the oven door immediately before the steam escapes.
- Bake and Finish: Bake covered for 20 minutes to trap steam and develop crust, then remove the lid and bake an additional 15 minutes until the crust is a deep golden brown. Use the edges of the parchment paper to remove the bread from the Dutch oven and transfer it to a wire rack to cool completely before slicing.
Notes
- The dough can be refrigerated for up to 7 days before baking, allowing flexible timing and enhanced flavor development.
- Do not knead the dough; its high hydration is key to achieving the open crumb and soft interior.
- Using a Dutch oven traps steam, which helps develop the crispy crust. If unavailable, use an oven-safe heavy pot with a lid.
- Let the bread cool fully to finish the cooking process internally before slicing to prevent gummy texture.
- Coarse salt and milk brushing add flavor and texture to the crust but can be omitted if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
