THE Best Crusty Bread (Dutch Oven)

Pat DiMercurio Recipe

By Pat DiMercurio javancookie

12 or depending on how the loaf is sliced
Prep Time:
Cook Time:

Since I retired in 2010, I have been in search of the perfect Crusty Bread recipe. You know, the kind you find in great Italian restaurants that have a gorgeous crackly crust and a chewy inside, perfect for dipping in olive oil? I cannot take credit for this recipe. I actually don't remember where I found it, except it was an adaptation from a site called Simply So Good. The only thing I did differently was use bread flour instead of AP flour. If someone here posted this recipe, please accept my congratulations...(a fine loaf indeed) and my apologies for posting again.


3 c
bread flour
1 tsp
active dry yeast
1 1/2 tsp
1 1/2 c
water, warm

Directions Step-By-Step

Whisk flour, yeast and salt in a 3-4 quart bowl with a tight fitting lid. I like to use my trusty Tupperware. If you don't have a bowl w/lid use plastic wrap on a bowl. Add the water and stir with a wooden spoon until the dough is mixed well. The dough will be quite sticky and shaggy looking, but that's OK. Cover the bowl and set aside for 12-18 hours,(up to 24) overnight is fine.
Preheat oven to 450 degrees. Place a cast iron Dutch oven with the lid into the oven while preheating and heat the pot/lid for 30 minutes. Meanwhile, scrape the risen dough from the bowl onto a heavily floured surface. (Dough will still be very sticky.) With floured hands, gently shape the dough into a round loaf, making sure there's enough flour on the surface so dough doesn't stick. let the dough just sit there until you're pot is preheated.
Take the hot pot from the oven and gently place the dough into the pot. Cover with the lid and return to the oven and bake for 30 minutes. Remove the lid at that time and return the pot to the oven for another 10-15 minutes. Gently shake the loaf onto a cooling rack and enjoy the beautiful aroma. Give it a chance to cool before cutting into the loaf.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

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Heidi Hoerman heidicookssupper
Wednesday at 4:29 PM
I've been very happy with the two Lodge pieces we've gotten recently and they are taking well to being seasoned as I work with them. We've gotten past the need to season every time they're used. They are certainly cheap enough as such things go and very well made.
Andy Anderson ! WichitaChef
Wednesday at 4:07 PM
I purchased over a dozen small cast-iron skillets from a Holiday Inn that was going out of business...
Melanie B MelBelle
Wednesday at 3:46 PM
I keep checking, but have never come across any cast iron cookware at Goodwill.
Andy Anderson ! WichitaChef
Wednesday at 3:45 PM
That's a good suggestion... Places like the Salvation Army, and other Thrift shops might have some excellent cast iron cookware.
LORI-ANN R kingsnana
Wednesday at 3:42 PM
Your welcome Bea and yes thanks to my grandma im so lucky to have this pot it is well over 60 yrs old . Heidi do you have a salvation army or good will in your area you might be lucky to find one there, Im so glad I don't have to deal with the new ones I think they aren't tough enough like the good old ones lol .