These homemade hummus recipes are tastier and cheaper than store-bought! Here are my favorite flavors that start with a can of chickpeas, from classic to chocolate.
Hummus is one of the most popular Mediterranean foods in America. Here’s what everyone says to me when I say I wrote a Mediterranean diet cookbook: “I love hummus!” You know what? So do I. And once I nailed my classic hummus recipe, I started tinkering with loads of flavors.
Here are all 10 of my favorite hummus recipes. I’ve got the classic version, colorful veggie-based spins, bold and tangy ideas, and even dessert hummus! Each one comes together in minutes starting with a can of chickpeas, and it’s the ideal healthy snack loaded with plant-based protein and fiber.
Classic Hummus Recipe
Every recipe here has the same base recipe: chickpeas (or another bean!), tahini, lemon, garlic, and salt. Then you’ll find the rest have some mix-ins for color and flavor.
Here’s the one I’ve made the most: my classic hummus! The trick is adding a few splashes of aquafaba (the liquid from the chickpea can) for a super smooth texture. This recipe takes 5 minutes and just 5 ingredients.
Two Variations
Hummus Without Tahini: Are you out of tahini, or cooking for someone with a sesame allergy? My Hummus Without Tahini uses a secret ingredients to keep the texture creamy.
Instant Pot: Want to make a quick hummus with a bag of dried chickpeas? Try myInstant Pot Hummus: the fresh cooked chickpeas blend up smoother than canned, and the Instant Pot makes it work without an overnight soak!
The bright pink color on this Beet Hummus recipe is so eye-catching! The flavor comes out earthy and slightly sweet, and it’s one of my favorite ways to make this dip stand out on a veggie tray.
A reader favorite dip recipe, my Chocolate Hummus has cocoa powder and maple syrup, which turn chickpeas into a fudgy dip that tastes like dessert. Serve it with strawberries, apple slices, or graham crackers.
I love adding spinach, green onions, and cilantro to give myGreen Hummusa bright green color. It’s a fun way to get greens into kids (I also topped this one with crispy chickpeas).
Blending in canned pumpkin puree makes my favorite fall dip, Pumpkin Hummus. It’s savory and great for fall parties and Thanksgiving appetizer spreads.
Swap out those chickpeas for black beans and you get my Black Bean Hummus, a smoky dip that’s full of flavor. Serve it with tortilla chips or add a dollop to burrito bowls. You can also try my Cannellini Bean Dip, which is similar to hummus but using white beans.
Zippy lime and fresh ginger make my Ginger Lime Hummus, with an unexpected and bright flavor. It’s especially good with crunchy raw veggies and rice crackers.
Last up, my favorite dessert hummus recipe! This Brownie Batter Hummus is thick, rich, and tastes like licking the brownie bowl (without the raw eggs). Serve with strawberries or pretzels.
Ways to Eat and Cook With Hummus
Here are some of my favorite ways to use up a batch:
Dip it: Serve with pita chips, warm pita bread, crackers, or my ultimate veggie tray with carrots, cucumbers, bell peppers, and snap peas.
Layer it: Pile on veggies, olives, and feta for a loaded hummus dip that’s perfect for parties.
Make it a meal: Add to a bowl with grains and veggies for quick hummus bowls, my favorite 10-minute lunch.
Whisk it into dressing: Thin it with lemon and water for a creamy hummus dressing.
Dietary Notes
Every hummus recipe on this list is vegetarian, gluten-free, vegan, plant-based, and dairy-free.
Frequently Asked Questions
What can I use instead of tahini in hummus?
A mild nut or seed butter, like cashew butter, peanut butter, almond butter, or sunflower seed butter, can stand in for tahini. See my Hummus Without Tahini recipe.
Can I make hummus in a blender?
Yes, but a food processor is easier. Hummus is very thick, so in a blender you’ll need a high-powered blender (like a Vitamix), extra aquafaba or water, and you’ll have to stop often to scrape down the sides.
How long does homemade hummus last?
Store homemade hummus in an airtight container in the refrigerator for up to 5 days.
Can you freeze hummus?
Hummus freezes well for a few months. The texture can turn slightly grainy after thawing, so stir in a drizzle of olive oil. Here’s my full guide on How To Freeze Hummus.
Is hummus good for you?
Hummus is made from whole-food ingredients: chickpeas have plant-based protein and fiber, and tahini and olive oil add healthy fats. It’s a staple of the Mediterranean diet and makes a satisfying healthy snack.
Peel the garlic. Drain the chickpeas into a liquid measuring cup. Juice the lemon.
Add the garlic and lemon juice to the bowl of a food processor and process until finely chopped. Add the tahini, kosher salt, and 4 tablespoons liquid from the chickpea can (aquafaba). Puree for 30 to 1 minute, then scrape down the bowl.
Add the chickpeas, cumin and salt and blend again, adding 1 to 2 tablespoons more aquafaba until it becomes smooth. Puree for 1 to 2 minutes to come to a creamy consistency.
Top the hummus a drizzle of olive oil if desired. Serve with veggies, pita bread, or pita chips. Store refrigerated for 5 days.
Notes
Variations:
Beet hummus: Add 1 medium cooked beet (see Beet Hummus).
Spicy: Add 1 teaspoon hot sauce (see Spicy Hummus).
Green: Add 2 handfuls spinach, 1 green onion, and 1 handful cilantro (see Green Hummus).
This easy one pot chicken and rice recipe is a simple meal with tender chicken thighs and fluffy rice, topped with a fresh lemon parsley gremolata. It’s a cozy, flavorful weeknight dinner!
If you’re looking for recipes that bring maximum flavor with minimal effort (like I am), this easy dinner idea checks every box. Yes, my one pot chicken and rice makes your kitchen smell incredible and leaves you with exactly one pan and one cutting board to wash!
I love how the rice absorbs all those pan drippings and aromatics while everything cooks together. Top it with a bright gremolata and your weeknight dinner tastes like it took way more effort than it actually did. I have made this meal often for friends and family, and it’s a hit every time: even with picky eaters!
5 Star Reader Reviews
“This dinner was AMAZING! I plan to make it again. So flavorful.” -EL
“The easy chicken and rice recipe did not disappoint! It has all the flavors of old world cooking and was super easy to make. Our new go to recipe, thank you!” -Angela
Ingredients for My Easy Chicken and Rice Recipe
There’s something about a one pot meal that’s filling, cozy, and pleases everyone. This one is full of big flavors and minimal effort, using cost effective chicken thighs. The cook time is about 30 minutes, and you can do most of the prep in 15 minutes. Here’s what you’ll need:
Boneless, skinless chicken thighs: I like to buy organic for the highest quality and best flavor.
Garlic powder, onion powder, and dried dill: These seasonings add savory depth.
Yellow onion and garlic: The aromatics; be sure to use fresh garlic (not jarred or bottled).
Long grain white rice: Any long grain white rice will do; I like using basmati.
Chicken broth: This is the flavor maker: don’t omit it.
Parsley and lemon: If you’re making the gremolata (and I hope you are), you’ll need the fresh herb and fresh lemon.
Why I Use Chicken Thighs
I’m in the chicken thigh camp for this recipe because they’re almost impossible to overcook. Chicken breasts can turn dry and stringy, but thighs stay juicy and tender thanks to their higher fat content. That extra fat means bigger flavor, too.
This recipe is for boneless, skinless chicken thighs. This type cooks quicker and is easier to eat than bone-in. I like it for skillet dinners and pan frying because it makes for a fast dinner that’s easy for my entire family to eat (versus pulling meat off the bones, which can be tricky for my kids).
Save bone-in, skin-on thighs for other recipes, like my Baked Chicken Thighs. Bone-in thighs have a meatier, richer flavor, but they take longer to cook. Avoid using them here!
How to Make Simple Chicken and Rice in One Pot
Should you cook the chicken or the rice first? Always cook the chicken first: searing it leaves browned bits in the pan that become the flavor base for the rice. Here’s the basic outline of the steps (or jump to the recipe):
Sear the chicken. Pat the thighs dry and season them. Sear them in olive oil for 3 to 4 minutes per side, then move them to a plate.
Add rice and simmer. Add the broth, rice, dill, and salt, scraping up any browned bits. Bring to a boil, add the chicken on top, and cover and simmer on low heat for 15 to 18 minutes.
Rest and serve. Remove the heat and let the pan stand, covered, for 5 minutes. Then fluff the rice with a fork and spoon the gremolata over the top.
Pro tip: For the pan, use a 12-inch skillet or braiser with a lid.
Garnishing With Gremolata
This chicken and rice recipe is tasty as is, but it’s even better topped with a fresh garnish. Gremolata is an Italian condiment that adds a burst of freshness and brightness to dishes. It’s a combination of finely chopped parsley, grated lemon zest, and minced garlic, which make an herbaceous and citrusy flavor.
Gremolata is typically served as a finishing touch, sprinkled over cooked fish, meat, vegetables, or even pasta for an instant flavor upgrade. Keep in mind that it’s dry in texture, not oil-based like a chimichurri or pistou.
What to Serve with One Pot Chicken and Rice
This chicken and rice skillet is simple to whip up, and even better: you’ve got one side dish covered! Add a green veggie and it’s a meal. Here are a few ways I like to serve it that are easy to make on the side:
Leftovers keep well in an airtight container in the fridge for up to 4 days.
You can reheat individual portions in the microwave, stirring halfway through. You can also reheat in a skillet over medium-low heat with a tablespoon or two of water or broth to help steam everything back to life. Just cover with a lid and let it warm through for about 5 minutes.
I have not tested freezing leftovers since I never have any left! Add a comment below if you’ve tried freezing something similar.
Dietary Notes
This chicken and rice recipe is gluten-free and dairy-free.
Frequently Asked Questions
Can you cook raw chicken and rice together?
Yes. In this recipe, the chicken is seared but not cooked through. It finishes cooking on top of the rice. Just make sure the thighs reach 165°F before serving.
What rice is best for chicken and rice?
This recipe is best with a long-grain white rice like basmati or jasmine. It cooks in about the same time as the chicken and stays fluffy. Short-grain rice turns creamy and sticky — it’s best for using in risotto.
This easy one pot chicken and rice recipe is a simple meal with tender chicken thighs and fluffy rice, topped with a fresh lemon parsley gremolata. It’s a cozy, flavorful weeknight dinner!
Dry the chicken thighs and season with the kosher salt, garlic powder, onion powder and lots of fresh ground pepper. In a large skillet, heat the olive oil over medium high heat. Add the chicken and cook 3 to 4 minutes per side, until golden brown. Remove the chicken to a plate, leaving the juices in the pan.
Reduce the heat to medium low and add the garlic and onion. Cook for 5 minutes, until the onions are very tender, stirring occasionally. Stir in the broth, rice, dill and kosher salt, scraping the bottom of the pan to pick up all of the seasoning from the chicken. Bring to a boil, then reduce to a simmer and top with the browned chicken thighs. Cover with a lid and cook at a low simmer for 15 to 18 minutes until rice is tender and all of the liquid is absorbed.
Meanwhile, in a medium bowl mix together the ingredients for the gremolata.
Remove the heat and let stand covered for 5 minutes. Uncover and fluff the rice with a fork, then top with the gremolata and serve warm.
Notes
Storage and reheating info: Leftovers keep well in an airtight container in the fridge for up to 4 days. You can reheat individual portions in the microwave, stirring halfway through. You can also reheat in a skillet over medium-low heat with a tablespoon or two of water or broth to help steam everything back to life. Just cover with a lid and let it warm through for about 5 minutes.
More Easy Chicken Dinners
This chicken and rice recipe is one of my favorite chicken dinner ideas, and my whole family gobbles it up. Here are a few more top chicken dinners to try:
This creamy cannellini bean dip takes 5 minutes and blends garlic, lemon, and olive oil: no tahini needed! Serve it with pita, crackers, or crunchy veggies.
Here’s a confession: I might like this cannellini bean dip even better than hummus! That’s saying something from someone who’s written a half dozen hummus recipes over the years. This easy dip is packed with protein, so simple, and there’s no need to use tahini all.
This cannellini bean dip recipe was inspired by a creamy whipped feta dip I saw on Instagram. I thought: surely one can make this as a dip with white beans? Two cans of white beans, one lemon, a drizzle of olive oil, and five minutes later I had something smoother than any hummus I’ve made — and my kids absolutely love it!
5 Star Reader Review
“This is such a quick and easy dip, a nice alternative to hummus! I appreciate not needing to bust out the tahini, mix it because it separated, spill some, etc. We’ve all had it in our lunch bags with veggies to dip, such a nice snack!” -Tanvee
Why You’ll Love This Recipe
I love a good hummus recipe but I’m also all about this cannellini bean dip. It’s full of fiber and such a fun healthy snack! Here’s what you’ll love it:
Five ingredients: They’re all pantry staples, plus salt and pepper.
Healthy snack made of whole foods: It’s naturally vegan and gluten-free, with a good amount of fiber and plant protein. It’s one of my favorite Mediterranean diet snacks.
Two ways to serve it: Make it bright and lemony or swirl in basil pesto for a fun variation.
Ingredients for Cannellini Bean Dip
Here’s all you need to have on hand for this one:
Cannellini beans: This type of bean is also called white kidney beans. They’re larger and creamier than navy or Great Northern beans, but those work as an easy swap.
Garlic: Raw garlic gets punchier as the dip sits, so don’t add more than specified in the recipe below. For a mellower version, use less or even try roasted garlic.
Lemon juice: Use fresh lemon juice only; bottled tastes flat. (I still need to remind my mom of that!)
Olive oil: This oil adds richness to the dip.
Cumin: If you’re skipping the pesto, add more to taste.
Tips For Making Cannellini Bean Dip
This is truly a “blend it all up” type of recipe, but here are a few important tips:
Use a food processor. It’s much easier for blending without too much liquid (a blender needs more liquid for everything to blend).
Make sure to save the can liquid for blending. This helps to make a thick, creamy white bean dip. If you forget to, you can also use water!
I like serving this dip both ways. I have a bunch of frozen basil pesto in ice cube trays from this summer, so I like adding these to change it up. Here are the two ways:
Lemony: Skip the pesto and if you like, bump the cumin up to 1 teaspoon. The dip tastes bright and garlicky. My kids like this version.
Pesto swirl: Pulse in ¼ cup pesto for a green, herby dip, or spoon it over the top and drag a knife through it for a fun look. Basil pesto is classic, but kale pesto, arugula pesto, or sun dried tomato pesto are all delicious spins.
Ways to Serve This White Bean Dip
This bean dip is an easy appetizer with a Mediterranean vibe that works well in various spreads. It’s great for serving as a book club snack! Here are some ideas:
This cannellini bean dip stores in the refrigerator for up to 5 days, and tastes even better after a few days. I don’t recommend freezing it, but it’s possible: it should freeze for up to 3 months (see How To Freeze Hummus).
Dietary Notes
This cannellini bean dip is vegetarian, vegan, plant-based, dairy-free, gluten-free, and nut-free (the standard version without pesto). It also fits the Mediterranean diet.
This creamy cannellini bean dip takes 5 minutes and blends garlic, lemon, and olive oil: no tahini needed! Serve it with pita, crackers, or crunchy veggies.
Chop the garlic: Add the garlic cloves to the bowl of a food processor and process until finely chopped, scraping down the sides as needed.
Blend the dip: Add the lemon juice, cannellini beans, olive oil, cumin, kosher salt, black pepper, and 1 tablespoon reserved bean liquid. Blend for 1 to 2 minutes, until the dip is very smooth and creamy. Scrape down the sides of the bowl once or twice as you go.
Taste and serve: Taste and adjust the salt, lemon juice, and pepper as desired (if making without the pesto, you can increase the cumin up to 1 teaspoon if you like). If using the basil pesto, pulse it in until just combined or swirl it over the top of the dip before serving. Serve with bread, pita, crackers, or vegetables.
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This easy sourdough bread recipe is foolproof for beginners and so much easier than most loaves! It comes out with the perfect chewy crust and tender crumb.
As a cookbook author, over the years I’ve also become a loud homemade bread enthusiast, with bread recipes in each of my three books from artisan bread to focaccia. I’m also a busy mom and I think homemade bread should be accessible to everyone. Years ago I used to make sourdough bread, but after having kids it became too hard to fit into my life.
So with the help of my husband Alex, I’ve created this new recipe that’s easy to memorize, works with some simple stretch and fold sessions, and tastes better than anything I’ve ever had in a bakery. My entire family is obsessed. I’m so excited to share my new Actually Easy Sourdough Bread recipe!
Why This Is the Easiest Sourdough Bread Recipe
There are so many recipes out there claiming to be “easy sourdough bread!” and “sourdough for beginners!” Here’s why this one is actually easy:
Recipe highlights:
3 easy stretch-and-fold sessions
Recipe is easy to memorize
Dough is easy to work with
About 30 minutes of hands-on work, then hands-off overnight rest in the fridge
Beginner-tested (and kid-approved!)
How it works? For this easy sourdough recipe I’ve added 10 grams each honey and olive oil. The olive oil coats the gluten strands, which makes the dough very easy to handle, and it bakes into a more tender crumb. The honey gives the sourdough starter a little more food which gives it a more predictable rise, and helps the crust brown. It also adds a nice balanced flavor, making the bread perfect for sandwiches and toast.
5-Star Reader Review
“I made the bread and it looks and smells amazing! After tasting it I LOVE THE FLAVOR. The addition of honey and oil really helps with the overall dough texture. I also found the hour-long breaks between folds and stretches made the dough very easy to handle. This is my new favorite sourdough recipe, so this is what I will use going forward!” -Tanvee
Video: Watch Me Make Easy Sourdough Bread
The most important thing when learning to bake bread is watching it! Here I’ve pulled in my husband Alex, a sourdough bread expert, to show you exactly how to mix, shape, and bake the dough. Watch this video before you go about making this bread!
Before You Start: Feeding Your Sourdough Starter
This recipe calls for 100 grams of ripe, 100% hydration sourdough starter at its peak. What does that mean, and how do you get it?
Peak means you fed it 4 to 8 hours before. It should be doubled and have bubbles throughout and small sour (but pleasantly so).
Here’s each tool you’ll need (reference the video to see me talk about each tool in detail):
Required Tools
Kitchen scale: This is a non-negotiable! When baking bread, using grams is essential because if you measure in cups the weight is variable. Don’t skip this!
Dutch oven: Baking sourdough bread in a Dutch oven traps the steam that comes off of the dough, which gives you a bakery-style rise and that beautiful blistering on the crust. My trick is to add an ice cube for the initial bake, which adds even more steam! You’ll remove the bread after 17 minutes and bake directly on the oven rack for the remaining time.
Banneton: This sourdough bread is a wet dough (about 77% hydration), so placing it into a basket (banneton) helps it hold its shape overnight. If you don’t have one, you can use a medium bowl lined with a floured tea towel.
Lame or sharp knife: You’ll need to score the bread before baking it, which gives the loaf a place to expand while it rises in the oven. I like using a lame because it’s so sharp and precise, but a sharp knife works too.
Instant-read thermometer: This is so you can check the internal temperature of the bread when baking: you’ll want it at 205°F inside.
Optional Items
Oven gloves or hot pads: Optional, but these gloves make things easy.
Shower cap or plastic wrap: A fun tip: I like using a disposable shower cap to cover my bowl! It makes it easy and you can reuse it many times.
Bread bag or towel: Also optional, but it’s a little easier to store in a bag.
Dough whisk or wooden spoon: I love how this dough whisk makes the stirring process easy.
The Easy Sourdough Baking Schedule
Here’s an example of a baking schedule for this easy sourdough bread. I work from home so I can also fit this into breaks during the work day, but if you don’t you can bake it up easily on the weekend. Here’s a breakdown:
Day 1
What To Do
Timing
Feed the starter
4 to 8 hours before mixing (day of or night before)
Mix the dough; cover and rest
1 hour
Stretch and fold #1; rest
1 hour
Stretch and fold #2; rest
1 hour
Stretch and fold #3; rest
2 to 3 hours
Shape, place in banneton, refrigerate overnight
12 to 18 hours
Day 2
What To Do
Timing
Preheat the Dutch oven
30 minutes
Score and bake
40 min
Cool completely
1 hour
Step-by-Step: The Stretch and Fold Method
The main part of this easy sourdough bread recipe that requires some technique is the stretching and folding. This process replaces kneading, and it’s very easy to do.
The best place to start here is watching the video of Alex showing you what to do. Essentially you’ll want to wet your hands so they don’t stick to the dough, then grab one edge of the dough, stretch it up, and fold it over the center. Then you’ll give the bowl a quarter turn and repeat all the way around. After that, you’ll lift the dough and stretch it around itself so that a boule (ball shape) forms.
Here’s what the dough looks like after each stage:
After mixing: It should look shaggy and sticky.
After the first stretch: The dough should be smoother and springier.
After the second and third stretches: At this point, the dough holds the ball shape and should start to have bubbles on the top.
Shaping The Dough and Scoring
Once you’ve gone through the stretches and folds, the only other part with some finesse is shaping the loaf and scoring it! Here’s the basic process (and again, reference the video for both shaping and scoring):
Fold the four corners of the dough into a packet. Then flip it seam-side down, and drag it toward you on the counter several times to build surface tension and make a loaf shape.
Flip the dough seam-side up into the floured banneton.
After the overnight rest, turn it out onto parchment paper. Cut one long 1/2-inch deep slit at a slight angle with a lame or sharp knife.
Tips For Baking This Easy Sourdough Bread
Once it’s shaped, it’s time to bake! Reference the recipe below for the specifics, but here’s what to know:
Preheat your Dutch oven for 30 minutes. You’ll want it blazing hot before you add the bread.
Add ice cube for the initial bake in the Dutch oven. This adds even more steam, which makes for the perfect rise and crispy crust.
Be careful when removing the loaf from the Dutch oven for the final bake. I use oven gloves when removing the loaf. As an extra precaution, I place my hot Dutch oven on the stovetop and then add a bunch of hot pads on top as a sign to everyone in my family: do not touch, this is hot!
How to Store Sourdough Bread
The most important part about sourdough is cooling and storage! Let the loaf cool completely before slicing, about 1 hour. Cutting into warm sourdough makes the crumb get gummy. After that:
Days 1 to 2: Store the bread in a towel or linen bread bag at room temperature. Do not store it in plastic (it gets soft and gummy) or refrigerated (it gets stale).
To freeze: Slice the loaf, then add the slices to a bag with the air pressed out and freeze up to 3 months. You can toast slices right from frozen.
Ways to Serve This Sourdough Bread
This sourdough bread recipe tastes absolutely incredible in so many ways:
With peanut butter, honey and a sprinkle of sea salt
This easy sourdough bread recipe is foolproof for beginners and so much easier than most loaves! It comes out with the perfect chewy crust and tender crumb.
Before you start, make sure your sourdough starter is at its peak; seeHow to Feed a Starter.
Mix the dough and rest 1 hour: In a large bowl, stir together the sourdough starter, warm water, honey, olive oil and salt. Add the whole wheat flour and bread flour, then stir until a shaggy dough forms. Cover and rest 1 hour.
Stretch 1 and rest 1 hour: With wet hands, grab one edge of the dough, stretch it up, and fold it over the center. Rotate the bowl and repeat until you’ve worked your way around the dough. Pick up the dough and continue stretching and folding, several more times until a tight boule is formed. (See the video for how to fold the dough.) Place back in the bowl, cover with plastic (or I use a reusable shower cap!) and rest 1 hour.
Stretch 2 and rest 1 hour: With wet hands, grab one edge of the dough, stretch it up, and fold it over the center. Rotate the bowl and repeat until you’ve worked your way around the dough. Pick up the dough and continue stretching and folding, several more times until a tight boule is formed. (See the video for how to fold the dough.) Place back in the bowl, cover and rest 1 hour.
Stretch 3 and rest 2 to 3 hours: With wet hands, grab one edge of the dough, stretch it up, and fold it over the center. Rotate the bowl and repeat until you’ve worked your way around the dough. Pick up the dough and continue stretching and folding, several more times until a tight boule is formed. Place back in the bowl, cover. Rest 2 to 3 hours, until doubled in size and very jiggly on top when the bowl is shaken. (See the video for what it should look like.)
Shape the bread: Prepare a counter lightly dusted with flour. Prepare a banneton dusted with flour or 50/50 GF flour. Carefully scrape the dough onto the counter. Gently stretch each corner up and over the center to form a packet, then flip the dough over and place your hands behind the dough and gently pull the dough towards you to increase the tension on the surface of the dough. Rotate and repeat until you have a tight boule shape. Carefully flip into the banneton (the dough will stretch to fill the banneton as it rests).
Cold ferment 12 hours: Cover the banneton and refrigerate overnight, 12-18 hours.
Day 2 (30 minutes preheat + 40 minute bake)
Preheat the Dutch oven: When ready to bake, position a rack in the center of the oven. Place a Dutch oven with lid on in the oven, and preheat the oven to 515°F for at least 30 minutes.
Bake 17 minutes in Dutch oven: Once preheated, prepare a square of parchment on the counter, along with an ice cube and lame or sharp knife. Remove the banneton from the fridge, and gently flip the bread onto the parchment paper. Use a sharp knife to cut a long 1/2-inch deep slit at a slight angle across the top of the bread. Remove the lid from the preheated Dutch oven and carefully pick up the parchment paper and drop the boule into the Dutch oven. Drop the ice cube into the side of the dutch oven, then quickly place the lid on and bake for 17 minutes.
Reduce heat and bake 22-24 minutes on rack: After 17 minutes, reduce the heat to 400F. Remove the dutch oven from the oven. Carefully lift bread out and place it directly on the oven rack and bake for 22-24 minutes until the bread is a dark golden brown and the internal temperature is at least 205°F [95°C] when measured with a food thermometer.
Cool: Remove the bread from the oven and place it on a baking rack until fully cool, about 1 hour (don’t cut it while warm or it will become gummy). After cooling, the bread is ready to eat. Store the bread wrapped in cloth or in a bread bag on the counter for up to 2 days, or slice and freeze wrapped in foil in a plastic bag for 3 months. Toast slices directly from frozen. Do not store the bread in plastic, or it will lose its texture.
Notes
Flour substitutions: Bread flour is essential in this recipe; don’t substitute it with more all-purpose flour.
Banneton alternatives: If you don’t have a banneton, you can proof the dough in a bowl lined with a well-floured tea towel.
Hydration level: This is a 77% hydration dough, which creates that nice balance of manageable handling with good open crumb.
Timing flexibility: If you need to adjust the schedule, you can leave the dough in the refrigerator for up to 18 hours (longer than that and it may overproof). You can also feed your starter earlier or later: just make sure it’s at peak activity (bubbly and doubled) before using it.
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