Ingredients
Scale
- 3 cups all-purpose flour (or bread flour)
- 1.5 teaspoons salt
- 1/2 teaspoon active dry yeast
- 1.5 cups warm water (about 100°F)
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon olive oil (optional, for the crust)
- Extra flour for dusting
Instructions
- In a large mixing bowl, whisk together the flour, salt, active dry yeast, and chopped fresh rosemary. Ensure the rosemary is evenly distributed so every bite of bread is fragrant.
- Pour the warm water into the bowl with the dry ingredients. Use a wooden spoon or a spatula to stir until a shaggy, sticky ball of dough forms. Do not worry if it looks messy; it is supposed to be hydrated and sticky.
- Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough sit at room temperature in a draft-free spot for 12 to 18 hours. During this time, the dough will double in size and become bubbly.
- Place a heavy Dutch oven (with the lid) into your oven. Preheat the oven to 450°F (230°C) with the pot inside. Let it heat for at least 30 minutes so the pot is screaming hot.
- While the oven preheats, turn the dough out onto a well-floured surface. Gently fold the edges toward the center to form a round loaf. Place the dough onto a piece of parchment paper, which will make it easier to transfer to the hot pot.
- Carefully remove the hot Dutch oven from the oven. Lift the parchment paper with the dough and lower it into the pot. Put the lid back on and bake for 30 minutes. Then, remove the lid and bake for another 15 minutes until the crust is deep golden brown.
- Remove the bread from the pot and let it cool on a wire rack for at least 30 minutes before slicing. This allows the internal structure to set properly.
- Cook Time: 13 hours 0 minutes