The Farmers Table
Prep time: 10 minutes
Rise time: 2 hours (or up to 48 hours refrigerated)
Bake time: 42 minutes
Yield: 1 large round loaf
Ingredients
3 cups bread flour (450 g)
2 teaspoons salt (12 g)
2 teaspoons yeast (6 g)
1 1/2 cups warm water (360 g), divided if proofing yeast
Instructions
- If using active dry yeast, dissolve the yeast in 1/2 cup (120 g) of the warm water and let it sit for 5 minutes until bubbly.
If using instant yeast, you can skip this step and mix the yeast directly into the flour. - In a large bowl, combine the flour and salt and stir to mix.
- Add the yeast mixture (or dry yeast, if using instant) and the remaining warm water (1 cup / 240 g).
- Stir until a sticky, shaggy dough forms and there are no dry patches of flour.
- Scrape down the sides of the bowl. Cover loosely with a damp towel or plastic wrap.
- Let rise at room temperature for 2 hours, until doubled and bubbly.
- For better flavor, after 2hr rise on counter, place the covered bowl in the refrigerator for at least 8 hours and up to 48 hours.
When ready to bake, remove from the fridge and let sit at room temperature for about 1 hour. - Preheat the oven to 450°F (230°C).
Place a Dutch oven with the lid on inside the oven to preheat for at least 30 minutes.
If you don’t have a Dutch oven, place a pan with 2–3 cups of water on the bottom rack to create steam and set a baking sheet on the rack above it. - Lightly flour a work surface (about 1 tablespoon of flour).
Scrape the dough out onto the surface and gently fold it over itself to form a rough round. - Place the shaped dough onto a piece of parchment paper.
- Carefully remove the hot Dutch oven from the oven.
Lift the parchment and place the dough into the pot. Cover with the lid. - Bake for 30 minutes with the lid on.
- Remove the lid and bake for 12 more minutes, until deeply golden and the internal temperature reaches 205°F.
- Remove the loaf and cool on a wire rack.
For best texture and shelf life, allow to cool fully before slicing. If you don’t have the self-control for this, I really do commiserate.