Ingredients
You need just a handful of basic ingredients:
- 3 cups (360 g) all-purpose flour
- 1½ cups (360 ml) warm water
- 2¼ tsp (7 g) instant yeast
- 1½ tsp salt
- 1 tsp granulated sugar or honey
- 1 tbsp olive oil (optional)
A Closer Look at the Ingredients
All-purpose flour. It’s the everyday choice and it works well here. For an even chewier loaf, swap some or all of it for bread flour. Bread flour has a higher protein content, which means more gluten structure and a slightly denser, chewier bite.
Warm water. Water temperature matters more than most people realize. Aim for warm, like a comfortable bath, not hot. Water that’s too hot can kill the yeast, and water that’s too cold makes the rise sluggish.
Instant yeast. Instant yeast can be mixed directly into the dry ingredients, so there’s no separate proofing step. If yours is old, test it by stirring a pinch into a little warm water with sugar. It should get foamy within about 10 minutes.
Salt. Salt adds flavor and also strengthens the dough structure. Don’t skip it, or the bread will taste flat.
Sugar or honey. A small amount gives the yeast a little food to get going and adds a subtle depth of flavor. It won’t make the bread sweet.
Olive oil (optional). A tablespoon of olive oil adds a touch of richness and helps keep the crumb tender.
Instructions
In a large mixing bowl, combine the flour, instant yeast, salt, and sugar or honey. Pour in the warm water and the olive oil, if using.
Stir with a wooden spoon or spatula until a sticky, shaggy dough forms. Don’t knead. Just make sure no large pockets of dry flour remain. The dough will look messy and wet, and that’s exactly what you want.
Cover the bowl with plastic wrap, a lid, or a clean kitchen towel. Place it in a warm, draft-free spot and let it rise for about 1½ to 2 hours, until the dough has clearly expanded and looks bubbly.
Rising time depends on your kitchen temperature and the activity of your yeast. In a cool kitchen it may take longer, and in a warm one it may be quicker. Judge by how the dough looks rather than by the clock alone: it should be puffy, jiggly, and covered in bubbles.
About 30 minutes before you plan to bake, place your Dutch oven with its lid inside the oven and preheat to 450°F (230°C). Let the pot get thoroughly hot. A very hot pot is the secret to a great crust.
If you’re not using a Dutch oven, preheat a sturdy baking sheet or baking stone instead.
Lightly flour your work surface and gently turn the risen dough out onto it. With lightly floured hands, fold the edges toward the center a few times to form a loose round. Flip it seam-side down and gently shape it into a ball.
Be gentle. Don’t knead or press out too much air, because that trapped air gives the finished loaf its light, airy texture.
Place the shaped dough on a piece of parchment paper and cover it loosely with a clean towel. Let it rest for 20 to 30 minutes while the oven finishes heating. The dough should look slightly puffy.
Using oven mitts, carefully remove the hot Dutch oven from the oven. Lift the dough by the parchment paper and lower it into the pot.
If you like, dust the top lightly with flour and use a sharp knife or bread lame to make one shallow cut across the top. This gives the loaf a place to expand as it bakes. Then carefully put the hot lid back on.
Bake covered for 30 minutes at 450°F (230°C). The lid traps steam around the dough, which helps the loaf rise fully and develop that crackly crust.
Remove the lid and continue baking for another 10 to 15 minutes, until the loaf is deeply golden brown and crisp. The bread should sound hollow when you gently tap the bottom.
For a darker, crunchier crust, bake a few extra minutes, but keep a close eye on it.
Carefully lift the bread out of the Dutch oven and transfer it to a wire rack. Let it cool for at least 30 to 60 minutes before slicing.
This is the hardest step, but it matters. Cooling lets the crumb finish setting, so the bread stays soft and chewy instead of turning gummy.