Crusty Dutch Oven Bread

18 Aug
Basic Crusty Dutch Oven Bread & Variations
3 cups flour (plus some for dusting)
1 3/4 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups water
Cornmeal
How to make it & forget it…

In a large bowl, whisk together the flour, salt and yeast.  Add water to the mixture until it looks fluffy.  Cover the bowl with plastic wrap and a kitchen towel and set aside in a warm place…such as your kitchen counter or inside the cool oven for 12 – 18 hours.  Overnight is best.

Preheat the oven to 450 degrees.  Once ready, place your lidded, empty dutch oven in it for about 30 minutes before placing the dough in it.  Meanwhile, pour dough onto a heavily floured surface, such as a cutting board and shape into a ball.  Have a pre-cut piece of parchment paper ready and sprinkle with cornmeal.  Place the dough ball on top of the parchment paper, cover with plastic wrap and a kitchen towel and set aside again while the empty pot is heating.  Remove hot pot lid from the oven and place the parchment paper and dough in.  Lightly dust the top of the bread with flour and cut three lines across the top.  Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool.   Enjoy!

Possible variations:

Cheese

Garlic

Cheese & garlic

Pumpkin Spice

Walnut Cherry

Cranberry Orange

Lemon Almond, etc.

bread

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