Ingredients
Scale
- 3 cups (400g) bread flour (plus more for dusting)
- 1/4 tsp. dry yeast
- 1 1/4 tsp. salt
Instructions
- In a large bowl mix flour with the dry yeast and salt. Add 1 5/8 cups (390ml) water and stir with a wooden spoon until well combined. The mixture will be quite liquid and very sticky. Cover with plastic wrap and let rest at room temperature for about 16-18 hours.
- The dough should have developed loads of small bubbles. Place a large piece of baking parchment on your working surface and dust well with flour. Pour the dough on top and dust with some more flour. Use the baking parchment to fold the dough from all sides to the center like an envelope. Cover loosely with plastic wrap and let rest for about 15 minutes.
- Dust a kitchen towel with a good amound of flour and place the folded dough on top – the smooth side should face up now. Dust with more flour and cover with a second kitchen towel. Let rest for about 2 hours – the dough should have doubled in size.
- Start preheating the oven to 480°F (250°C) at least 30 minutes before the dough is done rising. Place a 6 quart cast iron pot with lid in the cold oven on the lowest rack and heat up. When the dough is ready, reduce the heat to 450°F (230°C), remove the pot from the oven (be careful it is VERY HOT!) and place the dough in the pot – this time the smooth side should face down. Cover with the lid and bake in the oven for about 30 minutes, then remove the lid and bake for another 15-25 minutes – the top should have a nice brown color. Let cool down on a wire rack.
Notes
- Enjoy baking!