Dutch Oven Crusty Bread
Yield: 1 loaf
Adapted from - Simply So Good
Dutch Oven Crusty Bread
3c unbleached all-purpose flour
1t yeast
1t salt
1-1/2c water
In a large mixing bowl, whisk together flour, salt and yeast. Add
water and stir until a shaggy mixture forms. Cover bowl with plastic
wrap and set aside for 12 - 18 hours (up to 24). Overnight works great.
Preheat oven to 450. Place a cast iron dutch oven with a lid in the
oven and heat the pot for 30 minutes. Meanwhile, pour the risen dough
onto a heavily floured surface (mixture will be sticky) and lightly
shape into a round loaf.
Remove hot pot from the oven and
carefully set in the dough. Cover and return to oven for 30 minutes.
Then, remove the lid and bake an additional 10-15 minutes. Carefully
remove bread from oven and from pot and place on a cooling rack.
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