Dutch oven bread

This is a simple, dependable no-knead bread that requires minimal active effort. The long ferment gives it great flavor and a light, airy crumb, while baking in a hot Dutch oven creates an incredible golden, crispy crust. It is delicious on its own with butter, and it makes the perfect base when ripped up for Kathy's stuffing.

Yield: Makes 1 loaf.

Equipment

• Large mixing bowl
• Dutch oven with lid (cast iron or enameled)
• Parchment paper
• Kitchen scale

Ingredients

• 600g flour (bread flour or unbleached all-purpose)
• 400g water (room temperature)
• 3g yeast (active dry or instant, about 1 tsp)
• 8g salt (about 1 1/4 tsp fine salt)

Instructions

1. Mix the flour, water, yeast, and salt in a large bowl until a shaggy dough forms and no dry pockets of flour remain.
2. Cover tightly with plastic wrap or a lid and let rest at room temperature for 12 to 24 hours. The dough will double in size and look bubbly on the surface.
3. Place a Dutch oven with its lid on into the oven and preheat to 425°F.
4. Lightly flour your hands and work surface. Gently scrape out the dough, sprinkle lightly with flour, and shape it into a round ball by tucking the edges underneath.
5. Place the shaped dough onto a sheet of parchment paper.
6. Carefully remove the hot Dutch oven from the oven and remove the lid. Using the parchment corners as handles, lower the dough into the Dutch oven.
7. Cover with the lid and bake at 425°F for 40 minutes.
8. Remove the lid and bake uncovered for another 5 minutes (or slightly longer for a deeper golden crust).
9. Remove the bread from the pot and let it cool completely on a wire rack before slicing or ripping into pieces.

Notes

• Ripping this bread into bite-sized pieces and letting it dry slightly makes the ideal base for Kathy's stuffing.
• A kitchen scale ensures consistent results with hydration ratios.