My favorite raw bread recipe is incredibly easy to make, perfectly crunchy and golden on the outside, and smooth and delicious on the inside. Two versions are included: one with a traditional boost (overnight) and one with a faster boost (1.5 hours).

* Ingredients :

° 3 1/4 cups (425 grams) all-purpose flour
° 2 teaspoons sea salt
° 1/2 teaspoon dry yeast
° 1 1/2 cups lukewarm water (about 110 degrees F )

* Directions :

Mix the dough. Combine flour, salt and baking powder in a large bowl until combined. Add the lukewarm water and stir with a wooden spoon or spatula until the dough is evenly mixed and there are no big streaks of flour. (The dough will look very loose and shaggy, which is fine.)
Let the dough rise. Cover the bowl with plastic wrap or roll the honeycomb and leave the dough at room temperature for 12 to 18 hours.
dough shape. Transfer the dough to a well-floured one. Fold the dough on itself again, pulling the outside edges up and out of the center a few times until the dough is tighter and keeps its shape, to form a round dough ball. (If the dough is ever too sticky or loose, just sprinkle with extra flour if necessary.) Flour the top of the dumplings, then gently turn them onto a piece of parchment paper so the smooth side is on top. . Use your hands to shape the balloon into an even circle. Flour the top of the dumplings with a little flour, then cover with plastic wrap or bee wrap to rest while the oven heats up.
Preheat oven and Dutch oven. Place Dutch oven in oven*, then set oven to 450°F, wait 20-30 minutes for oven to preheat, while dough continues to rest. (If the dough rises and spreads more than you'd like during this time, just use your hands to form a tighter ball just before baking.)
For cooking: With extreme caution, use oven mitts to remove the pot from the oven. (It will be very hot!) Lift edges of parchment to carefully transfer dough ball (with parchment) to Dutch oven, cover with saucepan lid and cook for 30 minutes. Then remove the lid and bake carefully for an additional 10 to 20 minutes, until the bread crust reaches the desired level of doneness (light or golden and crunchy as you like).
to serve. Remove from the oven, uncover the lid, and gently lift the edges of the parchment to transfer the bread to a cooling rack. Refrigerate for at least 30 minutes, then slice, serve, and Enjoy !