---

Ingredients You’ll Need

• 3 cups all-purpose flour (plus extra for dusting)
• 1 tablespoon active dry yeast (or 2 1/4 teaspoons)
• 1 teaspoon salt
• 1 cup warm water (about 110°F/45°C)
• Optional: Cornmeal or semolina for sprinkling on the baking sheet

---

Step-by-Step Instructions

Step 1: Combine Dry Ingredients

1. In a large mixing bowl, whisk together the flour , yeast , and salt until evenly combined.

Step 2: Add Warm Water

1. Pour the warm water into the bowl with the dry ingredients. Stir gently with a wooden spoon or spatula until a shaggy dough forms. Don’t worry if it looks messy—it will come together during resting.

Step 3: Let It Rest

1. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest at room temperature for 8–12 hours . This long rest allows the gluten to develop naturally, so no kneading is required. During this time, the dough will rise slightly and become bubbly.

Step 4: Shape the Dough

1. Once rested, lightly flour your work surface and scrape the dough onto it. Handle it gently—don’t overwork it. Shape it into a round loaf or oval batard by folding the edges toward the center.

Step 5: Second Rise

1. Place the shaped dough onto a piece of parchment paper or a floured baking sheet. If desired, sprinkle some cornmeal or semolina underneath for added texture.
2. Cover the dough again with a towel and let it rise for another 1–2 hours , or until doubled in size.

Step 6: Preheat Your Oven

1. About 30 minutes before baking, preheat your oven to 450°F (230°C) . If you have a Dutch oven or cast-iron pot, place it in the oven to heat up (optional but recommended for a crustier loaf). Otherwise, use a regular baking sheet.

Step 7: Bake the Bread

1. Carefully transfer the risen dough (still on the parchment paper) into the hot Dutch oven or onto the baking sheet. Use a sharp knife or lame to score the top of the loaf with a few shallow slashes for an artisanal look.
2. If using a Dutch oven, cover it and bake for 20 minutes , then uncover and bake for an additional 15–20 minutes , or until the bread is golden brown and sounds hollow when tapped.
   • For baking sheets : Simply bake uncovered for 35–40 minutes , or until golden brown and cooked through.

Step 8: Cool and Enjoy!

1. Remove the bread from the oven and let it cool completely on a wire rack before slicing. This ensures the crumb sets properly.
2. Slice and serve warm with butter, olive oil, or your favorite spreads. Store leftovers in a paper bag or airtight container for up to 3 days.