The easiest homemade bread recipe ever.
Serves: 4-6
Prep Time: 30 minutes, plus 8-hour proof and cooling
Cook Time: 45 minutes
Ingredients:
1 ¼ cups (315g) water, lukewarm (90-100°F, 32-37°C)
3/4 teaspoon (5g) active dry yeast
3 cups (450g) bread flour
1 ½ teaspoons (6g) fine sea salt
Method:
In a large mixing bowl, add your flour and salt and mix by hand to combine.
In a separate bowl, or directly in your measuring cup, mix the yeast into the water until combined. Make sure you see some foam to know your yeast is alive.
Pour the yeasty water into your dry ingredients and using your hands in the shape of a claw, mix until combined and a shaggy dough has formed. It may be stickier than you are used to, but keep mixing until all the flour is absorbed.
Cover the bowl tightly with plastic wrap and keep at room temperature for 8 hours to let it rise.
Place a large Dutch oven or cast iron pot into the oven and heat at 500°F (260°C) for 30 minutes or up to an hour. Remove your pot from the oven and dust the bottom with flour. Carefully place your dough ball in the pot, being very careful not to burn yourself.
Place the lid on the pot and bake for 20-25 minutes. Then reduce the oven temperature to 425°F (218°C) and bake for 15-20 minutes more or until deeply browned.
Remove and allow to cool completely before cutting and enjoying.
