DUTCH OVEN BREAD
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Bread
Cuisine: American
Serves: 6-8
Ingredients
  • 3 cups all-purpose flour
  • 1½ teaspoon sea salt
  • ½ teaspoon active dry yeast
  • 1 ½ cups room temperature water
  • 1 tablespoon chopped fresh rosemary (optional)
Instructions
  1. In a large bowl, mix flour, sea salt, rosemary(optional) and yeast together. Mix in the water and use a spatula or a wooden spoon to blend until well combined. Dough will be shaggy and sticky.
  2. Cover the bowl with plastic wrap and allow it to sit on the counter overnight, at least 12 hours at warm room temperature, about 70 degrees F.
  3. After you patiently wait for 12 hours, the dough will rise and form bubbles on the surface.
  4. Generously flour your work surface and your hands. Next, this is the fun part! Punch down the risen/bubbled dough and transfer the dough from the bowl to the counter and form into a ball. The dough will be very sticky. No need to knead it, but you may have to fold it a couple times to get it to form the shape you want. Let it sit about 15 minutes.
  5. Meanwhile, place your Dutch Oven with the lid on in the oven and preheat the oven to 450 degrees F.
  6. Once the dough is ready (after you let it sit about 15 minutes), carefully take the Dutch Oven from the oven and gently transfer the dough into the pot (be careful not to burn your hands, the pot will be HOT!)
  7. Bake for 30 minutes with the lid on. Remove the lid and bake another 10-15 minutes until the bread is golden brown.
  8. Remove the pot from the oven and allow to cool on a rack. Cut and serve!
Notes
You can use an oven-safe pot if you don't have a Dutch Oven. Also, you can omit rosemary if you just want to make crusty white bread.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/dutch-oven-bread/