THE Best Crusty Bread (Dutch Oven)

Recipe Rating:
 14 Ratings
Serves: 12 or depending on how the loaf is sliced
Prep Time:
Cook Time:
Cooking Method: Bake

Ingredients

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

The Cook

Pat DiMercurio Recipe
x1
Well Seasoned
Saginaw, MI (pop. 51,508)
javancookie
Member Since Dec 2010
Pat's notes for this recipe:
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.
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Directions

1
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.
2
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.
3
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.
Comments

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user Melanie B MelBelle - Jan 25, 2013
Sounds great. I'll have to give it a try.
user Bea L. BeachChic - Jan 25, 2013
Bea L. [coffeetime] has shared this recipe with discussion groups:
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user Bea L. BeachChic - Jan 25, 2013
How gorgeous!!!!!! I'm going to give this a try. Pinched!
user Sandy Mika mikasldy - Jan 25, 2013
Pat, you mentioned the original recipe was made with all purpose flour, was that the only difference? I would like to make this right now but haven't any bread flour.

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