Ingredients
Equipment
Method
- Pour warm water into a small bowl or measuring cup. The temperature should be between 100-115 degrees F. Add the sugar and stir until dissolved. Sprinkle yeast over the top and set aside for 5-10 minutes until foamy.
- Pour the yeast mixture into the bowl of a stand mixer equipped with a dough hook. Add the kosher salt to the mixture.
- Begin adding the flour, 1/2 cup at a time until completely incorporated and the dough leaves the sides of the bowl. Begin with 2 1/2 cups of flour and add more if needed.
- With lightly floured hands, remove the dough from the bowl and form into a ball. Place back into the bowl, cover with a towel and allow to rise for an hour or until the dough has doubled in size.
- Once the dough has risen, lightly flour a cutting board or other flat surface and tip the dough out of the bowl onto the cutting board. Don't punch down the dough. Instead, work the dough by pulling the sides of the dough up from the bottom toward the center of the dough, forming a round loaf.
- Lightly flour the seam side and put the loaf back into the bowl, seam side down. Cover and allow to rise for another 30 minutes.
- Place an empty medium sized dutch oven with the lid on onto the middle rack of the oven and preheat the oven to 450 degrees F.
- Once the dough has completed it's rise, lay out a piece of parchment paper (about 18 inches long) and tip the dough out of the bowl onto the center of the paper.
- Very carefully, remove the preheated dutch oven from the oven to the counter and using the long edges of the parchment paper, place the parchment paper and dough into the dutch oven. Be careful not to burn yourself! Cover with the preheated lid and place back into the oven.
- Bake for 30 minutes then remove the lid and bake for an additional 15 minutes until golden brown.
- Remove from oven and then remove bread from dutch oven to a cooking rack. Allow to cool for 15-20 minutes before cutting. Enjoy!