Ingredients
- 6 cups bread flour
- 1/2 teaspoon active-dry yeast
- 2 2/3 cups cool water (between 80° and 90° F.)
- 2 1/2 teaspoons salt
Directions
- Add flour, salt and yeast to a mixing bowl.
- Stir in water until well incorporated.
- Cover the bowl with plastic wrap and let it rest on the counter for 18 hours.
- Knead the mixture into a nice dough.
- Place flour-dusted parchment paper on a cotton towel.
- Place dough seam-side down on the parchment paper and pull corners of parchment around loaf.
- Pull corners of towel around the loaf and let the dough rise for 2 hours or until it doubles in size.
- Preheat oven to 425 degrees F and place a cast-iron dutch oven into the oven while it heats.
- When oven is ready, carefully flip the dough into the dutch oven, cover and bake in the oven for 40 minutes.
- Uncover and bake for 10-15 minutes more.
- Remove from oven and allow to cool before slicing.
