🧺 Ingredients (4 basics)
3 cups all-purpose flour
1 tsp instant yeast
1ÂĽ tsp salt
1½ cups warm water
Optional flex: 1 tsp sugar or honey for a slightly softer crumb (not required).
🥣 Mix (30 seconds)
Dump everything into a bowl.
Stir until it looks like a shaggy, sticky mess.
Cover the bowl (lid or towel).
⏳ Rise (the magic)
Leave it on the counter 8–18 hours (overnight is perfect).
It should puff up and get bubbly. If your kitchen’s chilly, give it the longer end of that range.
🔥 Bake (crispy crust time)
Heat oven to 230°C / 450°F.
Put a lidded oven-safe pot (Dutch oven) inside to preheat 20–30 min.
Lightly flour your hands/counter, gently shape dough into a rough ball.
Drop dough into the hot pot (parchment helps).
Bake covered 30 min, then uncover 10–15 min till deep golden.
No Dutch oven? Use a baking tray + place a small pan of hot water on the oven floor for steam. Crust won’t be as thick, still delicious.
🥖 Result (listen to the crunch)
Let it cool 20–30 minutes (the crumb finishes setting). Then slice. The crackly crust + airy inside = chef’s kiss.
Level-up ideas (optional, but fun)
Garlic herb: Mix in 1 tsp garlic powder + dried herbs.
Olive & rosemary: Fold in chopped olives + fresh rosemary before baking.
Whole-wheat: Swap 1 cup flour for whole-wheat; add 1–2 tbsp extra water.
Want me to tailor this to what you’ve got at home (no oven? air fryer? different flour)?
