Serves: 12 or depending on how the loaf is sliced | Prep: 10 Min | Cook: 45 Min
This impressive crackly crust bread with a chewy inside stands high above the rest.
When I first made this bread my first thought was the same loaf we used to have in Italian restaurants. The kind that we dip in olive oil? I know, it’s grand yet this Dutch Oven recipe is pretty straightforward and calls for only four simple ingredients. Easy on the wallet, right? But it’s superb texture and taste makes this bread fabulously perfect!
3 cups bread flour
1 teaspoon active dry yeast
1 1/2 teaspoons salt
1 1/2 cups water, warm
How to Make The Best Crusty Bread (Dutch Oven)
Step 1: In a 3 to 4-quart bowl with a secured lid, whisk the flour, yeast, and salt. Or use a plastic wrap on a bowl if you don’t have a bowl or Tupperware with lid.
Step 2: Pour in water into the mixture and use a wooden spoon to mix until the dough is combined. It’ll look shaggy and a bit sticky but it’s alright.
Step 3: Cover and let the dough rise for at least 12 to 19 hours or overnight.
Step 4: When ready to bake, prepare the oven. Preheat it to 450 degrees.
Step 5: While preheating the oven, put a cast-iron dutch oven with the lid inside to heat for at least 30 seconds.
Step 5: In the meantime, transfer the dough onto a densely floured surface. The dough will still be very sticky but that’s natural.
Step 6: Gently form a round loaf with your floured hands. Make sure that there is enough flour on the surface to prevent the dough from sticking. Allow the round loaf to just sit onto the floured surface until the oven is preheated.
Step 7: After 30 seconds, take out the hot pot from the oven. Then, carefully transfer the dough into the pot. Cover the pot with the lid and place it back into the oven and bake for about 30 minutes.
Step 8: Then, remove the lid and continue to bake for another 10 to 15 minutes.
Step 9: Once done, remove the bread from the oven and place it onto a cooling rack. Slice and serve. Enjoy!
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