Crusty Dutch Oven Bread
A super simple four-ingredient, almost no labor bread made using a dutch oven.
Equipment
- Mixing Bowl
- Dutch Oven Large; Mine is 7 quart.
- Rubber Spatula
- Parchment Paper
- Dough Scraper
- Plastic Wrap
Ingredients
- 3 Cups Flour
- 1 Tsp Salt
- ¼ Tsp Yeast
- 1½ Cups 120-125 ℉ Water
Instructions
- In your mixing bowl, mix together the flour, salt, and yeast.
- Add the water and mix to combine well.
- Cover the mixing bowl tightly with plastic wrap and let the dough rise at room temperature for three hours.
- Once risen, the dough should be puffy and bubbly. Move this dough to a well-floured surface and lightly dust the top of the loaf with more flour. Use your dough scraper to fold the dough over a bit and form a ball.
- Move this dough ball to a sheet of parchment paper and put that in a bowl. Cover the bowl with a clean towel and let rise for 35 more minutes.
- Preheat your oven to 450℉ with the dutch oven inside. Do this as soon as you're done with the previous step; you want the dutch oven thoroughly hot.
- When the rise is done and the ovens are heated, carefully lift the dough using the parchment paper. Transfer it, paper and all, into the dutch oven.
- Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for another 10-15 minutes to firm up the crust.
- When done, move to a cooling rack and let cool a bit before slicing to enjoy.