Ingredients

The following ingredients have 10 Servings
  • 2 1/2 teaspoons active dry yeast or 2 teaspoons instant yeast
  • 1 1/2 cups (12 fluid ounces) warm water, 90°F - 100°F
  • 4 1/2 cups (1 1/4 pounds) plus 1 teaspoon unbleached all-purpose flour
  • 2 1/2 teaspoons fine sea salt
  • 2 tablespoons olive oil
  • 1 tablespoon sugar

Instruction

  • Dissolve the yeast in the water. Add the 4 1/2 cups flour, sea salt, olive oil and sugar. Stir until the flour is just moistened. Knead by hand or in the bowl of a mixer fitted with the dough hook until the dough is smooth and silky, about 5 minutes.
  • Form the dough into a ball and place in a lightly oiled bowl. Cover tightly and let the dough ferment and rise until doubled in bulk, from 1 1/2 to 3 hours, longer in very cold weather. Scrape the dough out onto a lightly floured surface. Form it into a tight ball by rolling it toward you on a floured surface or Silpat baking mat.
  • Lightly sprinkle the base (or the bottom of a 3 1/2 quart Dutch oven) with some flour. Place the dough in the center of the base. Cover with the cloche top and let the dough proof and rise until expanded 1 1/2 times in size, from 30 to 45 minutes.
  • Meanwhile, adjust your oven rack so that it is in the bottom third of the oven and preheat to 450°F.
  • Sift more flour on the top of the dough if desired. Using a serrated knife, make three parallel cuts on the surface of the dough. Cover and bake until well risen and golden brown, approximately 45 to 50 minutes. Remove the cover and continue baking, if desired, until the loaf is well browned and the crust thickens.
  • Carefully remove the loaf from the cloche and set to cool on a wire rack.