3 ½ cups flour, divided

½ tsp. yeast

1 tsp. salt

1 cup Parmesan cheese, shredded

1 ½ cups very warm tap water

Combine 3 cups of the flour, yeast, salt, and shredded parmesan in a large bowl.  Stir to combine.

Add the water to the flour mixture and stir until combined.  Dough will be ‘shaggy’.  Cover with plastic wrap and let sit at room temperature for 4 hours  (or more - I find the longer it rises the better the texture).

After 3-4 hours, your dough should have bubbles on top and be slightly risen.  Place ¼ cup of the remaining flour on your countertop.  Dump the dough on top of the flour, making sure to scrape it all out of the bowl, and then sprinkle the remaining ¼ cup flour over the top.

Using your hands, gather the dough and lightly fold in the flour so all of the sticky areas are covered.  The dough will be very soft.  Gently fold it over itself a few times, ensuring that the wet areas are well coated in flour.  Form into a ball.  There is no real kneading for this dough.  Only incorporating the flour and forming into a soft ball.

Place a piece of parchment paper in a clean bowl and place the dough on top of it.  Let rise for 30 minutes while your pan in the oven heats.

Place a 6-7 quart Dutch oven (with cover on) in your oven and set heat to 450 degrees.

After 30 minutes, remove the hot pan from the oven and take off the cover.  Lift the bread up by holding the sides of the parchment paper and place it in the hot pot (including the parchment).  Place the lid back on and place it back in the oven.  Bake for 30 minutes.

Remove the cover from the pan and bake for an additional 15 minutes.

Let cool for 15-20 minutes(if you can wait).  Slice and devour!!


Breads and Pastries


8 Ingredients or less