Ingredients:

  • 3.25 cups all-purpose or bread flour (430g)
  • 1.5 cups warm water, 105°F–115°F (355ml)
  • 1.5 tsp active dry yeast (5g)
  • 1.5 tsp fine sea salt (9g)
  • 1 tsp honey or sugar (7g)
  • 2 tbsp cornmeal or extra flour for dusting

Instructions:

  1. In a large mixing bowl, whisk together the warm water (105°F–115°F), active dry yeast, and honey. Let the mixture sit for approximately 5 minutes until a foamy cap forms on the surface.
  2. Add the flour and fine sea salt to the bowl. Use a sturdy spatula or wooden spoon to stir until a shaggy, sticky dough forms and no dry streaks of flour remain.
  3. Cover the bowl with plastic wrap or a damp kitchen towel. Place it in a warm, draft-free spot and allow the dough to rise for 2 hours, or until it has doubled in size and look bubbly.
  4. While the dough finishes its rise, place a 5-6 quart Dutch oven inside your oven and preheat to 450°F (232°C).
  5. Turn the dough onto a floured surface. Fold the edges toward the center four or five times to create a rough ball shape.
  6. Let the shaped dough rest on a piece of parchment paper for 20 minutes while the oven finishes heating. Dust the top with extra flour for a rustic look.
  7. Carefully lower the dough (and parchment) into the hot Dutch oven. Bake covered for 30 minutes to trap steam.
  8. Remove the lid and bake for another 10 to 15 minutes. Cook until the crust is dark golden and sounds hollow when tapped on the bottom.