Ingredients

• 3 cups all-purpose flour plus more for shaping
• 2 teaspoons sea salt
• 1 teaspoon active dry yeast OR ¾ teaspoon instant yeast
• 1 ½ cups warm water about 110 to 115°F

Directions

• 1. In a large bowl, whisk flour, salt and yeast until well mixed. Pour in warm water and use a wooden spoon to stir until a shaggy dough forms. The mixture will be wet and very sticky to the touch.
• 2. Cover bowl tightly with plastic wrap and set aside in a warm place 8 to 18 hours until dough rises, bubbles and flattens on top.
• 3. Heat oven to 450°F. Once oven is preheated, place a 6-quart Dutch oven (with cover) in oven 30 minutes before baking. You can also preheat the Dutch oven with the oven.
• 4. Generously flour a smooth work surface. Turn out the dough onto the floured surface with floured hands or a bowl scraper.
• 5. Dust the top with more flour and working quickly, with floured hands, fold two sides in towards the center then flip over. Re-flour hands and gently shape the dough into a ball by rotating it with both of your hands and pulling it under itself.
• 6. Re-flour your hands and scoop up the dough and place it on a piece of parchment paper and sprinkle top lightly with flour. Top with a sheet of plastic wrap and let rest 30 minutes. Cut the parchment to be just a little larger than the bottom of your Dutch oven, as needed.
• 7. Remove the hot Dutch oven from oven. Uncover dough and carefully transfer to Dutch oven, with the parchment paper beneath. Place the lid on the Dutch oven and return it to oven.
• 8. Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool completely before slicing, at least 1 hour.
• 9. Video
• 10. Notes
• 11. Yield – 1 loaf
• 12. Presentation – The best oven-spring, open crumb and crusty crust will occur if baked in a Dutch oven or Challenger bread pan, but you can also preheat a baking sheet on the rack and a large roasting pan on the bottom of the oven. Place the parchment paper with the scored loaf directly on the hot baking sheet and pour at least 2 quarts of hot water into the baking pan on the bottom. Close the door as quickly as possible. Release the steam after 30 minutes by opening the door.
• 13. Recipe Origin – Jim Lahey of Sullivan Street Bakery
• 14. Variations – Incorporate mix ins like herbs, olives, nuts, dried fruit or chocolate chips or spices into the dough when adding the flour and salt.
• 15. Storage – To preserve the bread’s crunchy crust, you’ll need to store it at room temperature unwrapped either cut side down on a cutting board or in a bread box. You can store it in an airtight container at room temperature but it will lose the crispy crust almost immediately. Store at room temperature up to 5 days.

Photos