How Much Yeast Is In A Packet

👩‍🍳 Instructions

1. 1

   In a large bowl, whisk together the flour, salt, and instant yeast until well combined. There’s no need to proof instant yeast, so you can mix it right in.
2. 2

   Pour in the warm water and mix with a wooden spoon or spatula until a shaggy, sticky dough forms. Don’t overmix; just ensure all the flour is hydrated. There should be no dry spots.
3. 3

   Cover the bowl tightly with plastic wrap and let it rest at room temperature (ideally around 70°F/21°C) for 12-18 hours. The longer the rise, the more flavor develops. The dough should at least double in size and be dotted with bubbles.
4. 4

   After the long rise, generously flour a clean work surface. Scrape the dough out of the bowl onto the floured surface. It will be very sticky, so use plenty of flour to prevent sticking.
5. 5

   Gently fold the edges of the dough towards the center to form a round ball. Avoid excessive handling; just shape it enough to create a taut surface. Cover loosely with plastic wrap or a clean kitchen towel and let it rest for 30 minutes while you preheat your oven.
6. 6

   Place a 4-6 quart Dutch oven (with its lid) in your cold oven. Preheat the oven to 450°F (232°C). Allow the Dutch oven to preheat for at least 30 minutes after the oven reaches temperature; this is crucial for a crisp crust.
7. 7

   Carefully remove the hot Dutch oven from the oven. Gently transfer the dough into the hot Dutch oven. You can carefully lift the dough using a floured spatula or by tipping it in from your floured hands. Be careful not to burn yourself.
8. 8

   Cover the Dutch oven with its lid and bake for 30 minutes. This steaming environment creates the perfect crust.
9. 9

   Remove the lid and bake for another 15-20 minutes, or until the crust is deeply golden brown and sounds hollow when tapped on the bottom. The internal temperature should be around 200-210°F (93-99°C).
10. 10

    Carefully remove the bread from the Dutch oven and place it on a wire rack to cool completely before slicing. This prevents a gummy interior. Note: Cooling bread properly is just as important as baking it for the best texture and flavor.