Ingredients
3 cups bread flour
2 teaspoons instant yeast
1 1/4 teaspoons salt
1 1/2 cups warm water (around 110°F or 45°C)
Cornmeal or parchment paper (for dusting)
1 tablespoon olive oil (optional, for brushing)
Instructions
In a large bowl, mix together bread flour, instant yeast, and salt.
Gradually add warm water and stir until a sticky dough forms.
Cover the bowl with plastic wrap or a damp towel and let it rise in a warm place for 1.5 to 2 hours or until doubled in size.
Transfer the dough onto a floured surface and gently fold into a ball without over-kneading.
Place dough on a parchment-lined surface dusted with cornmeal and let rest for 30-40 minutes.
Preheat the oven to 450°F (230°C) with a Dutch oven inside to heat.
Carefully transfer the dough (on parchment) into the hot Dutch oven. Cover and bake for 30 minutes.
Remove the lid and bake an additional 10-15 minutes until the crust is golden and crisp.
Cool on a wire rack for at least 20 minutes before slicing.
Notes
Use bread flour for better gluten structure and texture. All-purpose flour can be used in a pinch, but the crumb may be softer. To speed up rising, place the dough in a warm (but off) oven with the light on.
- Prep Time: 2hours 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American