Ingredients
Method
Step-by-Step
- Mix the flour, salt, and yeast in a large bowl. Add the water and stir until no dry flour remains and a shaggy, sticky dough forms; do not knead.
- Cover the bowl tightly and leave it at room temperature for 12-18 hours. The dough should become bubbly and roughly double in size.
- Turn the dough onto a well-floured surface, using lightly floured or damp hands to manage the sticky texture. Fold the dough over itself several times and shape it into a loose round.
- Cover the shaped dough and let it rest for 30-60 minutes. During this rest, place a 4-6-quart cast-iron Dutch oven and its lid in the oven and preheat to 450°F (230°C) for about 30 minutes.
- Carefully transfer the dough into the hot Dutch oven. Score the top with a sharp knife or bread lame if desired, working quickly and cautiously around the heated pot.
- Cover the Dutch oven and bake at 450°F (230°C) for 30 minutes. The covered pot traps steam, helping the loaf expand and form its characteristic crust.
- Remove the lid and continue baking for 15-20 minutes, until the loaf is deeply golden brown. It should sound hollow when tapped and generally reach about 205-210°F (96-99°C) internally.
- Transfer the bread to a wire rack and cool for at least 1 hour before slicing. This resting period allows the crumb to finish setting and helps prevent a gummy interior.
Notes
The dough is intentionally wet and sticky, so avoid adding a large amount of extra flour. Use lightly floured or damp hands instead. Store the cooled loaf at room temperature in a paper bag or wrapped in a clean towel for up to 2 days; refresh slices in a warm oven as needed.