Replace ½ cup flour with whole wheat or rye for nutty depth.
🔥 How to Make It: Step-by-Step, Soul-Warmingly
Let’s bake this like we’re trusting the process—because we are.
Step 1: Mix & Rest (5 Minutes + 12–18 Hours)
In a large bowl, mix flour, salt, and yeast.
Add lukewarm water. Stir with a spoon until shaggy dough forms—no need to be neat.
Cover with plastic wrap or a lid.
Let sit at room temperature for 12–18 hours (overnight is perfect).
👉 This long rise allows natural fermentation—developing flavor, texture, and that signature tang.
Step 2: Shape & Rise Again (1–2 Hours)
After the long rise, the dough will be bubbly and slightly collapsed.
Lightly flour a surface. Scrape dough out.
Gently fold the edges toward the center—creating a round, tight ball.
Place seam-side down on a floured towel (or parchment).
Cover with a bowl or plastic. Let rise 1–2 hours, until puffy.
💡 Pro tip: Use a linen tea towel—it breathes better than cotton.
Step 3: Bake in a Hot Pot (Yes, Really)
Preheat oven to 450°F (230°C) —with a Dutch oven or heavy pot inside (this mimics a brick oven).
Carefully remove hot pot. Lift dough (using towel or parchment) and drop it in.
Cover with lid. Bake 30 minutes —steam traps inside, creating a crisp crust.
Remove lid. Bake 15–20 more minutes, until deep golden brown.
🔥 Safety note: Use oven mitts—the pot is scorching.
Step 4: Cool & Savor
Remove from pot. Tap the bottom—if it sounds hollow, it’s done.
Let cool at least 30 minutes before slicing (seriously—cutting too soon ruins the crumb).
Then—slice, slather with butter, and listen to the crackle.
You just made art.
see continuation on next page
