Add the warm water to a large bowl and stir in the yeast then stir in the flour, 2 TBSP of oil, and the salt until well combined and a dough is formed.
Lightly flour a flat work surface and knead the dough by hand for about 10 minutes.
Form the dough into a ball and transfer to a very large clean bowl. Drizzle the 1 tsp of olive oil on the dough then flip it around a couple times to coat in the oil. Cover the bowl and refrigerate for 12 to 24 hours.
Place a dutch oven (without the lid) into the oven. Preheat the oven to 450°F for 30 minutes with the empty dutch oven inside.
Take the dough out of the fridge and punch down to deflate then knead by hand in the bowl for about 2 minutes.
Form the dough into a round dome-shaped loaf and place on a piece of parchment paper. Use a serrated knife to slice three shallow slits on the top of the dough.
Carefully remove the hot dutch oven from the oven and lower the dough with the parchment paper into the dutch oven. Place the lid on the dutch oven and put it back in the oven. Bake for 40 minutes.
Take the lid off the dutch oven and bake the bread for an additional 10 minutes or until well browned on top.
Carefully remove the bread from the dutch oven and place on a cooling rack until completely cool.
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