Prep time: 30 minutes
Cook time: 50 minutes
Yields 1 large loaf

Ingredients:

  • 6 cups all-purpose flour
  • ½ tsp. instant or active-dry yeast
  • 2 ½ tsp. kosher salt
  • 2 ⅔ cups water

Directions:

  • 1

    In a large bowl, combine the flour, yeast and salt. Add the water and stir until all the ingredients are well incorporated. The dough should be wet and sticky. If not, add 1 tablespoon of water.

  • 2

    Cover the bowl with plastic wrap and let the dough rise for 12 to 18 hours at room temperature.

  • 3

    Lightly flour your work surface. Scrape the dough out of the bowl onto the work surface and sprinkle flour on top. Lightly shape the dough by moving it in a circular motion until it is round and non-sticky.

  • 4

    Spray your bread generously with cooking spray. Place the dough back into the bowl and cover with plastic wrap. Let rise for about 2 hours or until it has doubled size.

  • 5

    After 90 minutes, preheat the oven to 425ºF with a dutch oven inside. When the dough is fully risen, remove the dutch oven from the oven. Remove the plastic wrap from the bowl, then flip the bowl over, allowing the bread to land in the pot bottom-side up. Make sure the dough is evenly distributed.

  • 6

    Cover and bake for 40 minutes. Uncover and continue baking for 10 minutes or until the crust is a deep golden brown. The internal temperature of the bread should reach around 200ºF.

  • 7

    Remove from the oven and immediately transfer the loaf to a cooling rack. Let it cool completely before slicing.