For anyone without a Dutch oven or finds them too heavy to lift, this recipe is for you. Aerate your flour before measuring! (For the overnight method, simply switch to COOL water and let the dough rest overnight on the counter top for 8 to 24 hours). - Jenny Jones
- 3 cups bread flour - all purpose works too (360 g)
- 1/4 teaspoon (1 g) yeast (active dry or instant)
- 1 teaspoon salt
- 1 1/2 cups hot water, not boiling - up to 130° F (354 mL)
- (about 2-4 Tablespoons extra flour for shaping)
- Combine flour, yeast and salt in a large bowl. Stir in water until it’s well combined.
- Cover with plastic wrap and let stand at room temperature for 3 hours.
- After 3 hours dough will become puffy and dotted with bubbles. Transfer it to a well-floured surface and sprinkle dough with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
- Place on a parchment paper-lined baking sheet (not wax paper) and cover with a towel. Let stand on counter top for 35 minutes.
- Meantime place a disposable 6-cup muffin pan or other small pan in the oven, making sure there is room for the baking pan - if not place the small pan on a lower rack. Preheat oven to 450° F.
- After a 35-minute rest, the dough will puff up a little. Place it in the oven and carefully pour 3/4 cup of very hot or boiling water into 3 or 4 muffin cups or small pan. Close oven door immediately and bake for 30 minutes.
- For a darker, crispier crust, remove loaf & parchment from pan and place directly on the oven rack (on the parchment paper). Bake for 5-10 more minutes.
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