Crusty Dutch Oven Bread
An easy, no knead recipe for flawless artisan-style bread baked in a classic dutch oven.
Ingredients
- 3 cups all purpose flour
- 1 tsp salt
- 1/2 tsp yeast
- 1 1/2 cups warm water
Instructions
- In a large mixing bowl, add all of the ingredients- stirring until evenly combined.
- Cover the bowl with a lid, or seal with plastic wrap. Set aside, at room temperature, for at least 8 hours but up to 24.
- Transfer the dough to a floured surface, such as counter top or cutting board, and form into a ball. Let the dough ball rest for 30 minutes.
- While the dough's resting, place a covered dutch oven into the oven, set to 450 degrees, and let it preheat.
- Using a sharp knife slice an 'x' into the top of the bread. You can also use kitchen shears to cut an 'x', or skip the step completely.
- Carefully transfer the dough to the preheated dutch oven. Return the lid, and bake for 30 minutes. Remove the lid, and continue baking another 10-15 minutes, or until the loaf's golden brown.
- Remove from the oven, and let the loaf cool before slicing and serving warm.
Notes
If using this bread for sandwiches, let it cool completely before slicing. Also, I recommend using a serrated electric knife for even slices, but if slicing by hand definitely use a serrated bread knife.