Ingredients:
450g bread flour
2 tsp instant or rapid-rise yeast
2 tsp kosher salt, NOT table salt
2 cups (375 ml) very warm tap water, around 120°
1.5 tablespoons Italian seasoning
2 teaspoons garlic powder
Directions:
Mix Dough: Mix flour, yeast, and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. The dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for the right consistency.
Rise: Cover with cling wrap or plate, and proof in your toaster oven at around 85-90 degrees for 1.5 hours. If you leave it on the counter it will prob need 2 – 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly.
Preheat oven – Put bread cloche or dutch oven in the oven with the lid on and preheat to 450°F
Shape + season dough: Sprinkle the work surface with 1 tbsp flour and scrape the dough out of the bowl. Sprinkle top with 1/2 tbsp flour. Sprinkle in Garlic and seasonings and while shaping, distribute the seasonings throughout the dough.
Fold the sides inwards and shape the dough into a roughly roundish shape.
Transfer to parchment: Place a large piece of parchment paper next to the dough, then quickly move the dough onto the paper - seam side down, smooth side up.
Moving quickly, Remove the piping hot Dutch oven from the oven. Use paper to place the dough into the pot, and place the lid on.
Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
Cool on a rack for 10 minutes before slicing.