Ingredients:

  • 3 cups (420 g) Strong White Bread Flour or All-Purpose Flour
  • 2 teaspoons (7 g) Instant Dry Yeast
  • 1 ½ teaspoons (9 g) Fine Sea Salt or Kosher Salt
  • 1 ½ cups (360 ml) Warm Water (about 105°F / 40°C)
  • 1 teaspoon Semolina or Cornmeal (optional)
  • 1 teaspoon Olive Oil (for lightly greasing)

Instructions:

  1. Prep the Yeast: Combine the warm water and the instant yeast in the large mixing bowl. Let stand for 2-3 minutes until slightly foamy.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt.
  3. Mix the Dough: Add the flour mixture to the wet ingredients. Use a wooden spoon or spatula to mix until just combined—it will be a very sticky, shaggy, wet dough. Do not overmix; stop once the flour is incorporated.
  4. Initial Rest: Lightly grease a clean bowl with oil. Transfer the dough, turn it once to coat, and cover tightly with cling film.
  5. Bulk Fermentation (Rapid Rise): Place the covered bowl in a warm spot for 45 to 60 minutes. The dough should roughly double in size and appear bubbly.
  6. Preheat Oven and Pot: About 30 minutes before the end of the rise, place the 5-6 quart Cast Iron Dutch oven (with its lid) into the cold oven. Preheat the oven to a searing 450°F (230°C). It is critical that the pot is scorching hot.
  7. Shape the Dough: Lay out a sheet of parchment paper. Gently turn the risen dough out onto a lightly floured surface. Using floured hands, quickly fold the dough over itself 2-3 times to create a relatively neat round shape.
  8. Final Rest: Place the dough seam-side down onto the parchment paper. Cover loosely with a tea towel and let it rest for the final 15 minutes while the oven finishes preheating.
  9. Score (Optional): Just before baking, use a sharp knife or razor blade to cut one shallow slice across the top of the loaf.
  10. Load the Oven: Carefully remove the hot Dutch oven. Using the parchment paper as a sling, gently lower the dough and paper directly into the pot.
  11. Initial Covered Bake: Place the lid back on the Dutch oven. Return to the oven and bake for 20 minutes.
  12. Uncovered Bake: Remove the lid. Reduce the oven temperature slightly to 425°F (218°C) and continue baking for another 15–20 minutes, or until the crust is a deep golden brown.
  13. Check Doneness: Use a thermometer to ensure the internal temperature is at least 200–210°F (93–99°C).
  14. Cool Completely: Remove the loaf immediately to a wire cooling rack. Allow the bread to cool for at least 60 minutes before slicing to prevent a gummy texture.