1- Add the hot water and stir until a sticky dough forms; this no-knead method keeps things simple and effective.

2- Cover the bowl and let the dough rest at room temperature for at least 12 hours; this long rest develops flavor and helps with rising.

3- After resting, transfer the dough to floured parchment paper, fold it over itself 3-4 times, and shape it into a ball.

4- Allow it to rest for another 45 minutes; this second rise gives the dough time to relax and prepare for baking.

5- Preheat the oven to 450°F (232°C) with a cast iron skillet inside for 30 minutes; this creates the heat needed for a crispy crust. Carefully Boxes transfer the dough to the hot skillet, slash the top to allow for expansion, and place a metal pan with boiling water below in the oven to create steam. Bake for 40-45 minutes, until the internal temperature reaches 195°F (90°C), then cool the bread completely on a rack before slicing. For a handy tip, check out our grilling tips to see how similar heat control techniques apply to bread baking. This method ensures your high altitude peasant bread turns out perfectly every time.

6- Keep an eye on your oven, as high altitudes can make baking faster. Once done, you’ll have a loaf that’s crusty on the outside and soft inside, ready for any meal. Don’t forget to let it cool, as this step preserves the crumb structure and makes slicing easier.