1-1/2 tsp salt
2 tsp of active dry yeast
1-1/2 cups warm water (105-115°F)
Whisk together the flour and salt in a large mixing bowl. (Try one of our Engraved Danish Dough Whisks!)
Add the yeast to the warm water, let dissolve, and mix into the dry ingredients until no bits of dry flour remain. The dough will be sticky.
Cover the bowl with plastic wrap, and let the dough rise at room temperature overnight until the dough has doubled in size, about 10-24 hours.
Generously dust a work surface with flour. Tip the bowl slightly, and use a rubber spatula or your fingertips to gently remove the dough from the bowl onto your work surface without tearing it. Lightly flour your hands, and gently fold the dough into itself, shaping it into a ball.
Put a rack in the lower third of the oven. Set a Dutch oven on the rack, and preheat the oven to 450°F.
Carefully remove the preheated Dutch oven, and remove the lid. Add a piece of parchment paper to the bottom of Dutch oven, then invert the dough into the Dutch oven, seam side up. Be careful: The pot will be very hot.
Cover the pot, and bake 30 minutes. Remove the lid from the Dutch oven, and continue baking the bread 15 to 20 minutes, until it's a dark golden brown.
Carefully lift the bread out of the Dutch oven. (Check if it's fully baked: it should have a hollow sound when the bottom is tapped with your fingers)
Let it cool on a rack until cold, slice and enjoy!
Active dry yeast and instant yeast both help leaven bread and provide an airy, light texture, but they do so in slightly different ways and there’s one major difference in how you use them:
Active dry yeast needs to be dissolved in water before using, while instant yeast can be mixed right into dry ingredients. Use whichever one you have on hand!