Simple Dough Bread

1. Mix the Dough (5 Minutes)
   In a large bowl, whisk flour, salt, and yeast.
   Add lukewarm water. Stir with a wooden spoon until no dry flour remains.
   The dough will be shaggy and sticky—that’s perfect.
2. First Rise (Overnight or 12–18 Hours)
   Cover bowl tightly with plastic wrap or a damp towel.
   Let rest at room temperature (68–72°F / 20–22°C) for 12–18 hours.
   It should double in size, look bubbly, and smell slightly tangy.
3. Shape the Loaf (5 Minutes)
   Lightly flour a work surface. Scrape dough out gently.
   Fold edges toward center to form a loose ball.
   Flip seam-side down; let rest 15 minutes (covered).
   Tighten into a round boule by tucking edges underneath.

1. Second Rise (1–2 Hours)
   Place dough seam-side up in a floured proofing basket or a bowl lined with a floured kitchen towel.
   Cover and let rise until puffy—about 1–2 hours.
   Meanwhile, preheat oven to 450°F (230°C) with a Dutch oven inside (lid on) for 30+ minutes.
2. Bake with Steam (For Crust Magic)
   Carefully remove hot Dutch oven.
   Turn dough into pot seam-side down (it will unfold beautifully).
   Optional: Slash top with a sharp knife or razor.
   Cover with lid. Bake 30 minutes.
   Remove lid. Bake 10–15 more minutes, until deep golden brown and internal temp reaches 205–210°F (96–99°C).
3. Cool Completely
   Transfer to a wire rack. Wait at least 1 hour before slicing—this keeps the crumb tender.
   No Dutch Oven? No Problem!
   Cast iron skillet + oven-safe pot lid
   Baking sheet: Place dough on parchment, add a pan of boiling water to the bottom rack for steam
   Cover with a large stainless steel bowl during first 20 minutes of baking
   Serving Suggestions
   🧈 Classic: Warm with butter and honey
   🥪 Sandwiches: Perfect for grilled cheese or turkey clubs
   🍲 With soup: Tear into tomato soup or chili
   🫒 Mediterranean style: Drizzle with olive oil, sprinkle with sea salt and herbs
   Make-Ahead & Storage Tips
   Room temperature: Keeps in a paper bag up to 2 days (plastic makes crust soggy).
   Revive stale bread: Spritz with water, bake at 375°F for 5–10 minutes.
   Freeze: Slice or whole; freeze up to 1 month. Thaw and refresh in oven.
   Frequently Asked Questions
   Q: Can I use whole wheat flour?
   A: Yes! Substitute up to 1 cup whole wheat—add 1–2 tbsp extra water.

Q: Gluten-free?
A: Use a GF bread flour blend (like King Arthur Measure for Measure) + 1 tsp xanthan gum.