The Best Crusty Bread (Dutch Oven)
How to Make The Best Crusty Bread (Dutch Oven)
- 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 the dough doesn't stick. Let the dough just sit there until your 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.