PAN EXPRESS SIN AMASADO

Combine flour, salt, and instant yeast in a large mixing bowl.

Add water to the dry ingredients and stir until a shaggy dough forms.

Cover the bowl with plastic wrap and let it rest at room temperature for 12-18 hours.

After resting, the dough should be bubbly and have doubled in size.

Flour a work surface and turn the dough out onto it, folding it over on itself a few times.

Cover the dough with a kitchen towel and let it rest for 1-2 hours.

Preheat the oven to 450°F (232°C) and place a Dutch oven inside to heat.

Carefully remove the hot Dutch oven from the oven and remove the lid.

Transfer the dough into the Dutch oven, cover it, and bake for 30 minutes.

Remove the lid and bake for an additional 15-20 minutes until golden brown.

Cool the bread on a wire rack before slicing.

Equipment Needed

Spice Level:

Allergens