Ingredients
Equipment
Method
- Combine 2 cups all-purpose flour, 2 cups bread flour, 2 teaspoons kosher salt, 2 teaspoons monk fruit sweetener, 2 teaspoons garlic powder and 1 package yeast in a large mixing bowl. Whisk to distribute evenly.2 cup all-purpose flour, 2 cup bread flour, 2 tsp kosher salt, 2 tsps monk fruit sweetener, 2 tsp garlic powder, 1 pkg yeast
- Pour in 2 cups very warm water (100-105℉) and stir until most of the flour is fully incorporated.2 cup very warm water
- Drizzle 2 tablespoons extra virgin olive oil over the dough. Wet your hands with warm water to prevent sticking and work the oil into the dough until fully combined.2 tbsp extra virgin olive oil + extra for coating
- Coat the center of a large plastic wrap with a little olive oil.
- Cover the dough with the plastic wrap, oil side down. Let the dough proof for 1.5 hours.
- Transfer the dough to a flat, floured surface. Wet your hands with warm water. Gently fold the bread in half a total of 5 times to build structure.
- Re-cover the dough with the oiled plastic wrap and let it rise again for another 1.5 hours.
- With 30 minutes left on the second rise, place a large Dutch oven (minimum 5 quarts) inside your oven. Preheat the oven to 450℉.
- Once the dough finishes rising, carefully remove the hot Dutch oven from the oven. Transfer the dough inside, cover with the lid, and return the pot back to the oven. Bake for 30 minutes.
- Remove the lid, and bake uncovered for another 2 minutes.
- Transfer the bread to a wire cooling rack. Let it cool completely before slicing. (see notes)
Notes
I use an automatic meat slicer to get perfectly uniform slices. Slicing one piece at a time is surprisingly fast and ensures a flawless look every time.