Rustic Dutch Oven Bread
Ingredients
- 1.5 cups warm water
- 2.25 teaspoons dry yeast
- 2 teaspoons kosher salt
- 3.25 cups bread flour
- 1 teaspoon sugar
Steps
- Combine 0.25 cup warm water, yeast, and salt in a large bowl. Optionally add 1 teaspoon sugar to aid yeast activation. Allow yeast to bloom for at least 10 minutes.
- Add remaining water, then flour, stirring until a sticky dough forms. Mix only until combined; consistency should be very sticky but not overly wet.
- Cover bowl with towel and allow to rise in a warm place for at least 2 hours until doubled in size.
- Thirty minutes to an hour before baking, preheat oven to 450°F. Place Dutch Oven (with lid) inside during preheating. Once oven reaches temperature, continue preheating for 20 additional minutes.
- Scrape dough onto flour-dusted parchment paper, minimizing handling.
- Using parchment edges, flip loaf so floured side faces up and loaf is centered.
- Score the top with a sharp knife in a crosshatch pattern.
- Carefully transfer loaf (via parchment) into the preheated Dutch Oven and replace lid.
- Bake covered for 35 minutes at 450°F.
- Remove lid and bake 5-10 additional minutes until golden brown.
- Remove from oven and transfer bread to cooling rack for 60-90 minutes.
Notes
- Use minimal flour for dusting to avoid gritty texture when eating.
- Allow bread to cool completely before slicing; premature cutting causes deflation.