Crusty Dutch Oven Bread

Who doesn’t love fresh baked bread? Simple yet wonderful, nothing says home like the smell of fresh baked bread.

The only possible downside is the dough must be made the day prior but if you planned ahead that shouldn’t deter you. I’ve tried this bread with regular all-purpose flour and bread flour. Both ways were delicious and I didn’t notice a difference.

First use a large bowl that plastic wrap will stick to or that has an airtight lid.

Mix together.

3 cups of all-purpose flour

1 tsp active dry yeast

2 tsp salt ( I prefer sea salt)

1 1/2 cups warm water

(I make two loaves at once and just split the yeast package)

The dough should look like this…

Cover tightly and allow to rise for 8-18 hours. I have gone as long as 24 hours and it was fine.

Once your dough is ready, transfer to a flour covered surface and shape into a loaf. Transfer to a piece of parchment paper.

Set oven to 425 degrees, add dutch oven and preheat.

Cut slats in the top and cover with plastic wrap.

Let the dough rest about 30 minutes while you wait for your oven.

Once oven is ready place in Dutch oven and secure lid. Return to the oven.

Bake for 30 minutes then remove lid and bake for another 10-15 minutes.

(My oven runs a little hot so you may need to let it bake closer to 45 minutes plus the additional 15 minutes with lid off)

Try to wait 30 minutes before slicing so you don’t burn yourself!

And you’ve done it! Yummy!

Tip: You can add things like garlic cloves or herbs. I recommend adding while shaping loaf.

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