Untitled Recipe
- 20m Prep Time
- 35m Cook Time
- 55m Ready In
A slow-fermented artisan bread with a crisp crust and chewy crumb. The extended rise develops deep flavor and a superior texture.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- into what you might agree is a far superior loaf to one that’s been banged out as fast as possible.
Let's Cook
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Step 1.
In a large bowl, combine the flour, salt, and yeast. Add water and mix until a shaggy dough forms. Cover the bowl with a damp cloth or plastic wrap and let it rest for 20 minutes.
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Step 2.
After resting, turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. Place the dough back in the bowl, cover, and let it rise at a cool room temperature (around 18-20°C/64-68°F) for 8-12 hours, or until doubled in size.
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Step 3.
Once risen, gently deflate the dough and shape it into a round or oval loaf. Place it seam-side down on a floured baking sheet or in a proofing basket. Cover and let it prove for another 2-3 hours at cool room temperature until puffy and nearly doubled.
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Step 4.
Preheat the oven to 230°C (450°F) with a baking stone or inverted baking sheet inside. If using a Dutch oven, preheat it as well. Just before baking, slash the top of the loaf with a sharp knife or lame.
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Step 5.
Transfer the loaf to the hot baking surface. Bake for 30-35 minutes until deep golden brown and the loaf sounds hollow when tapped on the bottom. Let cool completely on a wire rack before slicing.