Preheat your oven to 230°C (450°F).
Place a Dutch oven or heavy oven-safe pot with a lid inside to heat up as well.
Carefully transfer the dough with parchment into the hot pot, cover with the lid.
Bake covered for 30 minutes, then remove the lid and bake another 10–15 minutes until crust is deep golden brown.
6. Cool:
Remove bread from the oven and let it cool completely on a wire rack before slicing.
Tips:
Use bread flour for extra chewiness or all-purpose flour for a lighter crumb.
Don’t skip the long rise — it develops flavor and texture.
Store leftover bread wrapped in a cloth at room temperature for 2–3 days.
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