Homemade Bread
Rustic artisan bread with minimal yeast and long cold fermentation for deep flavor and chewy crust.
Ingredients
- *430 grams flour (approximately 3 cups)
- *345 grams water (approximately 1.6 cups)
- *1 gram yeast (approximately 1/4 teaspoon)
- *10 grams salt (2 teaspoons)
Instructions
- 1
After dinner (around 7-8 PM), mix flour, water, yeast, and salt together in a bowl. The dough will be wet and sticky.
- 2
Cover with saran wrap or a lid and let rise overnight (12-18 hours) until the dough at least doubles in size.
- 3
In the morning, dump dough out onto a floured cutting board, countertop, or parchment paper. Parchment paper is preferred as it makes transfer easier.
- 4
Sprinkle flour on top and flour your hands to prevent sticking. Stretch and fold the dough over 3-4 times to form a ball.
- 5
Cover with a floured towel and let rise for approximately 90 minutes.
- 6
At the 90-minute mark, preheat the oven to 450°F with a Dutch oven inside. Let dough rise another 30 minutes while oven preheats (approximately 2 hours total).
- 7
Carefully remove the hot Dutch oven using mitts and gently place the dough and parchment paper into it. Replace the lid.
- 8
Cook with lid on for 30 minutes at 450°F, then cook uncovered for 10-15 minutes more to achieve desired crust crunchiness (darker crust has more flavor).