Prep Time: 5 minutes
Cook Time: 55 minutes
Serves: about 6 depending on how thick your slices are
3 cups all-purpose flour
2 tsp salt
2 tsp active dry yeast
1 1/2 cups water (temperature should be between 110 -115 degrees)
What to do:
In a big bowl mix the flour, salt, and yeast together. Pour water into a bowl and using a spatula or a wooden spoon mix it until well incorporated and until no dry flour remains. The mixture will be wet, shaggy and very sticky to the touch.
Cover the bowl with plastic wrap and let it sit on your counter for 12 to 24 hours. The dough will bubble up, flatten on top and rise.
After the dough is ready, preheat oven to 450 degrees F. Place your Dutch oven, with lid, into the preheated oven for 30 minutes. While this is happening get your dough ready.
Punch down the dough. Generously flour a sheet of parchment paper, transfer dough to parchment and with floured hands shape into a ball by only folding the dough over on its self a few times, top dough with plastic wrap or a clean dish towel to rise 30 minutes.
Carefully remove Dutch oven from the oven and remove the lid (be careful it’s very hot!) Place parchment paper with dough in a Dutch oven and replace lid. Bake for 45 minutes with the lid on, after which remove the lid and bake for another 10-15 minutes until golden brown.
Remove the bread from the pot, it should come out easily. Let cool completely before slicing into it and serving.
Christina’s Notes: To add other ingredients to the bread such as dried fruit, seeds, herbs or cheeses, add them in step 1 when mixing everything together (flour, salt, and yeast)
. Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container to keep it fresh.