Follow these steps for perfect results
flour
yeast
salt
water
In a large bowl, mix together the flour, yeast, salt, and water until just combined.
Cover the bowl and let it sit at room temperature for 24 hours.
After 24 hours, fold the dough over itself 4 times.
Place a piece of parchment paper in a dutch oven and lightly dust with cornmeal.
Transfer the dough to the parchment-lined dutch oven.
Let the dough rise for 2 hours.
Preheat the oven to 450°F (232°C) with the dutch oven inside.
Carefully remove the hot dutch oven from the oven.
Place the lid on the dutch oven and bake for 30 minutes.
Remove the lid and bake for an additional 5-10 minutes, or until the crust is golden brown.
Expert advice for the best results
For a tangier flavor, increase the fermentation time.
Use a kitchen scale for more accurate measurements.
Score the top of the bread before baking to control expansion.
Everything you need to know before you start
15 minutes
The dough can be made ahead and refrigerated for up to 2 days.
Serve sliced bread on a wooden cutting board.
Serve with butter or olive oil.
Use for sandwiches.
Pair with a medium-bodied red wine.
Discover the story behind this recipe
Staple food in many cultures.
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