Cook: 40 mins
Rising: 5 hrs
Ingredients:
- 3 cups (413g) flour, bread or plain/all purpose
- 1/2 tsp active dry yeast (2g)
- 1 tsp salt (5g)
- 1.75 cups (400 ml) very warm tap water , NOT boiling or super hot
- 1.5 tbsp flour , for dusting (for dough shaping)
- parchment paper
Directions:
- Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency
- Rise: Cover with cling wrap or plate, leave on counter for 5-6 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly.
- Preheat oven - Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 450°F for 30 minutes prior to baking.
- Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
- Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move.
- Transfer to paper: Slide a large piece of parchment/baking paper next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape.
- Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
- Bake 30 minutes covered, then 15 minutes uncovered or until deep golden and crispy.
- Cool on rack for 10 minutes before slicing.
Nutritional Information (per slice):
- Calories: 155cal (8%)
- Carbohydrates: 32g (11%)
- Protein: 5g (10%)
- Fat: 1g (2%)
- Saturated Fat: 1g (6%)
- Sodium: 469mg (20%)
- Potassium: 65mg (2%)
- Fiber: 2g (8%)
- Sugar: 1g (1%)
- Calcium: 7mg (1%)
- Iron: 2mg (11%)