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Yields: One 8-inch round loaf
Preheated 450 F oven
Prep time: 5 min
Rest time for dough: 12-18 hrs
Bake time: 42-48 min
You will need a 3/12-4 Quart size Dutch oven, or a similar heavy pot with a secure lid
Recipe type: Bread
  • 3 cups bread flour, plus 2 TBSP to dust the bottom of the pot, and your hands (I use Gold Medal brand)
  • 1 ¼ tsp salt
  • 1 ½ tsp active dry yeast
  • 1 ½ cups water, room temperature
  1. Add the dry ingredients to a large bowl and combine well with a whisk.
  2. Make a well in the middle of the flour mix and add the water. Use a heavy spoon to stir and mix the ingredients only for a few minutes. Stop stirring when you have a very sticky dough, without any trace of dry flour. Do not over mix.
  3. Cover the bowl with a cling wrap and leave it on the kitchen counter for 12-18 hours at room temperature. At the end of this time the dough will be well risen and very sticky.
  4. Cover the small Dutch oven with the lid and place it on the center rack of the oven and preheat to 450 F.
  5. Using mittens transfer the heated Dutch oven to a heatproof surface and remove the lid.
  6. Flour the palms of your hands and sprinkle a little flour on top of the risen dough. Use your floured fingertips to pull the dough away from the sides and bottom of the bowl, and roughly form it into a ball, then gently drop it in the preheated pot.
  7. Cover the pot and return it back to the preheated oven and bake for 30 minutes.
  8. Remove the lid and continue baking the bread for another 12-18 minutes, or until the top is golden brown.
  9. Remove the bread from the pot and use a pastry brush to dust off the excess flour from the bottom of the bread. At this point the bread sounds hollow and is very light.
  10. Allow the bread to cool on a cooling rack for 10-15 minutes or longer for the best texture.
Recipe by Persian Mama at