Ingredients
- 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/4 teaspoon active dry yeast
- 2 cups warm water (about 100°F)
For a bit of extra flavor, you can substitute 1 cup of all-purpose flour with whole wheat flour. If you’re feeling adventurous, add a tablespoon of dried herbs like rosemary or thyme to the mix. I remember the first time I tried adding rosemary, the aroma took me back to a small Italian village I visited during a summer trip — proof that a little creativity goes a long way!
Instructions
- In a large mixing bowl, combine the flour, salt, and yeast. Mix these dry ingredients together until well distributed.
- Add the warm water to the bowl, and using a wooden spoon, stir until a shaggy dough forms. The dough will be sticky and loose, but that’s exactly what you want.
- Cover the bowl with plastic wrap or a clean kitchen towel, and let it rise at room temperature for 12 to 18 hours. The long rise time allows for the development of flavor and texture, much like the slow-simmering soups my abuela used to make.
- After the rise, preheat your oven to 450°F. Place a Dutch oven or heavy pot with a lid into the oven to heat up for about 30 minutes.
- Meanwhile, turn the dough out onto a well-floured surface and gently shape it into a rough ball. Don’t worry about perfection here — rustic is the goal!
- Carefully remove the hot pot from the oven, and place the dough inside. Cover with the lid and bake for 30 minutes.
- After 30 minutes, remove the lid and bake for an additional 15 minutes to achieve that golden, crusty exterior.
- Allow the bread to cool on a wire rack before slicing. This waiting period is crucial to prevent the bread from becoming gummy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International