1-First Step: Mise en Place Measure 3 cups flour, 1/4 teaspoon yeast, and 1 1/4 teaspoons salt into a large bowl. Have 1 1/2 cups warm water ready. Stir dry ingredients to combine evenly. This ensures smooth mixing later. For vegan or gluten-free, swap as noted earlier.

2-Second Step: Mix the Dough Add water to dry mix. Stir with a wooden spoon until a shaggy dough forms, about 30-60 seconds. No kneading required! Dough will be sticky; that’s normal for homemade bread. Cover bowl tightly with plastic wrap or a lid. Let sit at room temperature for 12-18 hours. Warmer spots speed it up slightly.

3-Third Step: Shape the Dough After rising, dough doubles with bubbles. Flour a work surface generously. Turn dough out, folding edges to center 4 times for structure. It stays wet. Rest 15 minutes covered. Place parchment in a bowl, dust with cornmeal, add dough seam-side down. Cover loosely. This step suits easy bread for beginners.

4-Fourth Step: Preheat Oven and Dutch Oven Place 4-6 quart Dutch oven with lid in oven. Preheat to 450°F (230°C) for 30 minutes. Heat ensures crusty exterior. While waiting, dough proofs 1-2 hours until puffy.

5-Fifth Step: Bake the Bread Carefully remove hot pot. Lift dough by parchment into pot. Cover and bake 30 minutes. Remove lid, bake 15-20 more minutes until deep golden (internal 210°F/99°C). Adapt time for high altitude by adding 5 minutes.

6-Final Step: Cool and Serve Lift out using parchment. Cool on wire rack 1-2 hours before slicing. Crisp crust softens slightly. Serve with butter or as sandwich base. Pairs well with our homemade honey butter for extra flavor.