3 cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon sugar or honey
1 teaspoon instant yeast (or active dry yeast)
1 ½ cups warm water (about 110°F / 43°C)
Ezoic
Instructions
Step 1: Mix the Dough
In a large mixing bowl, combine flour, salt, sugar, and yeast. Stir until evenly mixed. Pour in the warm water and stir with a spoon or spatula until a sticky, shaggy dough forms. No kneading is required.
Step 2: First Rise
Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 12–18 hours, until doubled in size and covered with bubbles.
Step 3: Shape the Dough
Lightly flour a work surface. Turn the dough out gently and fold it over itself once or twice to form a rough ball. Do not knead. Place the dough onto parchment paper.
Step 4: Second Rest
Cover the dough loosely and let it rest for 30–45 minutes while the oven preheats. This short rest helps the dough relax and puff slightly.
Step 5: Bake the Bread
Preheat oven to 450°F (230°C). Place a heavy oven-safe pot or Dutch oven inside to heat. Carefully transfer the dough (with parchment) into the hot pot, cover with lid, and bake for 30 minutes. Remove lid and bake an additional 10–15 minutes until golden brown.
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