Ingredients
Here is everything you need to make one large round loaf:
- 3 cups (375 g) all-purpose flour
- 1½ cups (360 ml) warm water
- 1 teaspoon instant yeast
- 1½ teaspoons salt
- 1 tablespoon honey
Understanding the role of each ingredient helps you bake with confidence and troubleshoot if something goes wrong.
All-Purpose Flour
All-purpose flour has a moderate protein content, usually between 10 and 12 percent, which is enough to form a strong gluten network in a wet dough. It gives the bread a soft, tender crumb. For best accuracy, weigh your flour with a kitchen scale. Scooping flour with a measuring cup can pack in up to 20 percent extra, which makes the dough too stiff. If you do not have a scale, spoon the flour lightly into the cup and level it off with a knife rather than scooping directly from the bag.
You can also use bread flour if you prefer a chewier, taller loaf. Because bread flour absorbs more water, you may want to add one or two extra tablespoons of water.
Warm Water
Water hydrates the flour and activates the yeast. Aim for lukewarm water, about 100°F to 110°F (38°C to 43°C). It should feel pleasantly warm on your wrist, not hot. Water that is too hot can kill the yeast, while water that is too cold will slow the rise down significantly.
Instant Yeast
Instant yeast (sometimes sold as rapid-rise or bread machine yeast) can be mixed directly into the dry ingredients without proofing first. Only one teaspoon is needed because the long rise gives it plenty of time to work. If you only have active dry yeast, you can use the same amount, but stir it into the warm water for five minutes first to make sure it is alive.
Salt
Salt is not just for flavor. It strengthens the gluten structure, controls the speed of fermentation and helps the crust brown. Bread without enough salt tastes flat and rises unevenly. Fine sea salt or table salt both work well. If using a coarse kosher salt, add a little extra to compensate for its larger crystals.
Honey
A single tablespoon of honey gives the yeast a bit of food, adds a barely noticeable sweetness, softens the crumb and encourages a beautiful golden crust. You can replace it with sugar or maple syrup in equal amounts.
Instructions
In a large bowl, whisk together the flour, instant yeast and salt. Make sure the yeast and salt are evenly distributed through the flour. Keeping them mixed into the flour rather than in direct contact helps protect the yeast.
Pour in the warm water and add the honey. Stir with a wooden spoon until no dry flour remains and a sticky, shaggy dough forms. This takes only about one minute. The dough should look rough and messy, and that is exactly right. Do not add more flour. The high moisture is what makes the dough work without kneading.
Cover the bowl tightly with plastic wrap or a lid and leave it at room temperature. After 8 to 12 hours, the dough should have doubled in size, look puffy and be covered in bubbles on the surface. When you peek through the side of a glass bowl, you should see a web of bubbles throughout.
The exact time depends on the temperature of your kitchen. In a warm kitchen (around 77°F or 25°C), the dough may be ready in about eight hours. In a cooler kitchen, it may take closer to twelve. A common routine is to mix the dough at night before bed and bake the next morning.
Lightly flour a clean work surface and scrape the dough out of the bowl. It will be loose, sticky and stringy. Dust your hands with flour and gently fold the edges of the dough toward the center a few times, turning the dough as you go. Then flip it so the seam is underneath and tuck it into a rough round shape. Be gentle and quick. The goal is to keep as many of those lovely air bubbles as possible, not to knead.
Place the shaped dough onto a sheet of parchment paper. Cover it loosely with a towel or inverted bowl and let it rest for 30 to 45 minutes. During this time, the dough relaxes and puffs up slightly.
While the dough rests, preheat your oven to 450°F (230°C) with the empty Dutch oven and its lid inside. Allow the pot to heat for at least 30 minutes so it is thoroughly hot. A hot pot is crucial because it gives the loaf an immediate burst of heat that drives the oven spring.
Carefully remove the hot pot from the oven using thick oven mitts. Lift the dough by the edges of the parchment paper and lower it into the pot. If you like, quickly score the top with a sharp knife, making one slash about half an inch deep. Cover with the lid and return the pot to the oven. Bake for 30 minutes.
Remove the lid, being careful of the escaping steam. The loaf should be puffed and pale golden. Continue baking for another 10 to 15 minutes, until the crust is deep golden brown. For a perfectly baked loaf, the internal temperature should read about 205°F to 210°F (96°C to 99°C) on an instant-read thermometer.
Lift the bread out of the pot and place it on a wire rack. Resist the temptation to slice it right away. Letting it cool for at least one hour allows the interior to finish setting. Cutting too early can result in a gummy, damp texture. As the loaf cools, you may hear it crackle, which is the sound of the crust contracting and a good sign of a crisp exterior.