Rustic Artisan Bread

Step-by-Step Instructions

1. Mix the dough: In a large bowl, whisk together the flour, yeast, and salt. Add the warm water and stir with a wooden spoon until a shaggy dough forms. The dough will look rough and sticky - this is perfect! No kneading required.
2. First rise (12-18 hours): Cover the bowl tightly with plastic wrap and let it sit at room temperature for 12-18 hours. The dough will double in size and become bubbly. This long, slow rise develops incredible flavor!
3. Shape the dough: After rising, the dough will be very sticky. Generously flour a work surface and turn the dough out onto it. Flour your hands and gently shape the dough into a ball. Don't worry about it being perfect - rustic is the goal!
4. Second rise (1-2 hours): Place the dough on a piece of parchment paper. Cover loosely with a kitchen towel and let rise for 1-2 hours until it nearly doubles in size.
5. Preheat with Dutch oven: About 30 minutes before the dough is ready, place a Dutch oven (with lid) in your oven and preheat to 450°F (230°C). The hot pot creates steam for that perfect crispy crust!
6. Score the dough: When the dough is ready, use a sharp knife or bread lame to make 2-3 slashes across the top. This allows the bread to expand beautifully while baking.
7. Bake covered: Carefully remove the hot Dutch oven from the oven. Using the parchment paper as a sling, lift the dough and place it (parchment and all) into the pot. Cover with the lid and bake for 30 minutes.
8. Bake uncovered: Remove the lid and bake for an additional 5-10 minutes until the crust is deep golden brown. The internal temperature should reach 200°F (93°C).
9. Cool completely: Remove the bread from the pot and let it cool on a wire rack for at least 1 hour before slicing. I know it's hard to wait, but this allows the interior to finish cooking and makes slicing easier!