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In a large bowl, whisk together the all-purpose flour, instant yeast, and kosher salt until well combined.

Add the warm water to the dry ingredients. Mix with a spatula until a shaggy dough forms. Do not overmix; a few dry spots are acceptable.

Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 3 hours. The dough should be bubbly and nearly doubled in size.

Approximately 45 minutes before the end of the rising time, place a Dutch oven with its lid into your oven and preheat to 450°F.

Once the dough has risen, turn it out onto a generously floured surface. Gently shape the dough into a loose ball, being careful not to deflate it too much.

Carefully transfer the dough onto a piece of parchment paper. Using a sharp knife or a bread lame, score the top of the dough with a single slash.

If desired, sprinkle the top of the dough with flaky sea salt and coarse ground pepper.

Carefully remove the hot Dutch oven from the oven. Using the parchment paper as a sling, gently lower the dough into the hot Dutch oven. Cover with the lid.

Return the covered Dutch oven to the preheated oven and bake for 30 minutes.

Remove the lid from the Dutch oven and continue to bake for an additional 15 minutes, or until the crust is deeply golden brown and crisp.

Carefully remove the Dutch oven from the oven. Using the parchment paper, lift the bread out of the Dutch oven and transfer it to a wire rack to cool.

Allow the bread to cool for at least 15 minutes before slicing and serving. This allows the internal structure to set and prevents a gummy texture.


In a large bowl, whisk together the all-purpose flour, instant yeast, and kosher salt until well combined.

Add the warm water to the dry ingredients. Mix with a spatula until a shaggy dough forms. Do not overmix; a few dry spots are acceptable.

Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 3 hours. The dough should be bubbly and nearly doubled in size.

Approximately 45 minutes before the end of the rising time, place a Dutch oven with its lid into your oven and preheat to 450°F.

Once the dough has risen, turn it out onto a generously floured surface. Gently shape the dough into a loose ball, being careful not to deflate it too much.

Carefully transfer the dough onto a piece of parchment paper. Using a sharp knife or a bread lame, score the top of the dough with a single slash.

If desired, sprinkle the top of the dough with flaky sea salt and coarse ground pepper.

Carefully remove the hot Dutch oven from the oven. Using the parchment paper as a sling, gently lower the dough into the hot Dutch oven. Cover with the lid.

Return the covered Dutch oven to the preheated oven and bake for 30 minutes.

Remove the lid from the Dutch oven and continue to bake for an additional 15 minutes, or until the crust is deeply golden brown and crisp.

Carefully remove the Dutch oven from the oven. Using the parchment paper, lift the bread out of the Dutch oven and transfer it to a wire rack to cool.

Allow the bread to cool for at least 15 minutes before slicing and serving. This allows the internal structure to set and prevents a gummy texture.
