Ingredients
Scale
- 4.5 cups (585 grams) all-purpose flour (more for dusting)
- 1 Tablespoon (15 grams) sugar
- 2 ½ teaspoons (14 grams) fine sea salt
- ¾ teaspoon (2 grams) active dry yeast (or 1 teaspoon instant yeast)
- 2 ¼ cups (17.8 ounces) warm water (105°F)
- cornmeal, optional
- For serving: Butter and/or Jam
Instructions
- Make the Dough: In a large mixing bowl, combine 4 1/2 cups of flour, 1 tablespoon of sugar, 2 1/2 teaspoons of salt, and 3/4 teaspoon of yeast. Pour 2 1/4 cups of warm water over the mixture. Use a dough whisk, spatula, wooden spoon, or your hands to mix the ingredients until a shaggy dough forms and is fully incorporated. The dough should be wet and sticky; if it proves too difficult to handle, add an extra tablespoon or two of flour.
- Let It Rise: Once the flour is fully mixed in, cover the bowl with a towel or plastic wrap that has been lightly sprayed with nonstick spray. Allow the dough to rise at room temperature for 8-24 hours. If you’re short on time, you can bake it after just 3 hours (it is recommended to prepare it in the morning for baking in the evening). Alternatively, you can refrigerate the dough for up to 7 days.
- Shape the Dough: Generously flour your countertop and your hands with about 1/4 cup of flour. Gently turn the dough out onto the floured surface. The dough will be sticky; do not punch it down, knead it, or roll it out. Instead, softly and quickly form the dough into a round shape by pulling the edges into the center. Transfer the shaped dough into a glass bowl. Lightly dust the top with more flour, cover it, and let it rest for 30 minutes while preheating the oven.
- Preheat the Oven: About 1.5 hours before serving, preheat the oven to 450°F. Place a 4-6 quart Dutch oven (with the lid on) into the oven for 30 minutes to heat up.
- Bake the Bread: Carefully remove the Dutch oven from the oven and sprinkle cornmeal into the bottom of the pot or line it with parchment paper. Gently pour the dough into the hot Dutch oven. If desired, use a bread knife to make 1-3 slashes across the top of the dough. Cover with the hot lid and bake for 30 minutes, or until it begins to turn golden.
- Remove the lid and continue baking for an additional 15-20 minutes, or until it achieves a golden brown color. When tapped, the bread should sound hollow.
- Cool the Bread: Allow the bread to cool on a cooling rack for at least 30 minutes before slicing. The interior will continue to cook as it cools, so be patient and give it adequate time to rest.