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Ingredients
- 3 cups All-purpose Flour
- 1-3/4 teaspoon Kosher Salt
- 1 package (1/4 Oz. Size) Dry Yeast
- 1-1/2 cup Water
Method
- Combine all ingredients in a stand mixer and mix well. You want the dough to pull away from the sides of the bowl and form a ball. Cover with plastic wrap and set aside in a dark, warm spot and let rise for at least 12 hours and up to 18 hours.
- After the dough has proofed, dust your counter with flour and knead the dough for a few minutes. It is very sticky and it will stick to your hands. I added enough flour to get the dough to a very moderate tacky level.
- Preheat oven to 450°F before you work your dough and stick your Dutch oven in the heated oven for 30 minutes.
- After kneading your dough, put it in the Dutch oven and bake for 30 minutes covered. Remove the top and bake another 15 minutes uncovered. When finished cooking, let cool in the pot to get the crust nice and hard.
