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Step 1
Put the yeast and salt in a bowl and add the water.
Step 2
Add all the flour and mix well.
Step 3
Put in a bowl and cover with plastic wrap (not airtight). Let set at room temperature for about 1½ hours.
Step 4
Put in the refrigerator for up to a week or week-and-a-half. (Or bake right away - cut off what you need, shape, and let sit while pot heats).
Step 5
When ready to bake, place an enameled dutch oven, with lid, in a 450 degree oven.
Step 6
Dust the dough with flour, grab a quarter or half (depending on the size loaf you want) and cut off piece with a serrated knife. Using well-floured hands, shape gently into a ball and place on a piece of parchment paper resting on a cookie sheet (or in a small round skillet to help shape). Dust the top with more flour.
Step 7
Let sit on the counter 30 minutes. Then slash the top of the loaf with a serrated knife.
Step 8
Transfer the loaf to the hot dutch oven using the edges of the parchment, replace the lid, and cook for 15 to 17 minutes.
Step 9
Remove lid and continue to cook for another 15 to 17 minutes, or until loaf is a golden brown.
Step 10
Remove to a cooling rack for 30 to 60 minutes before cutting.