Ingredients

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3 cup + 2/4 cup + 3 Tbsp flour

1 packet instant yeast

1 tsp salt

1 1/2 cup warm water

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Instructions

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1 - In a large mixing bowl, add flour, yeast, and salt, stir with a spatula or a wooden spoon until combined.

 

2 - Gradually stir in water until the dough gets sticky.

 

3 - Cover with plastic wrap, and let rise in a warm spot for 2 hours.

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4 - ​Preheat oven to 400°F.

 

5 - Place a large crockpot insert (without the lid) in the oven for about 30 minutes.

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6 - Lightly flour hands.

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7 - Using the fold and turn technique, with hands (or a bowl scraper), reach down one side of the dough to the bottom of the bowl, pull up, and stretch the edge of the dough over the center toward the opposite side. Repeat the folding and turning technique, turning the bowl each time working in a circle around the dough until the dough starts to hold its shape. 

 

8 - Pinch the seams together at the center.

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9 - Delicately transfer the dough onto a floured surface, seam side down.

 

10 - Shape into a round loaf.

 

11 - Transfer the dough onto parchment paper and cover with a towel for 15 minutes.

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12 - After 15 minutes, sprinkle dough with a little bit of flour and cut a slit across the top.

 

13 - With caution, place the dough with the parchment paper directly into the preheated crockpot insert. Cover with aluminum foil.

 

14 - Bake for 30 minutes. Remove foil and bake for 15 - 25 more minutes or until golden brown.

 

15 - Carefully remove the bread from the crock pot and allow to cool.