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The Best Crusty Bread Dutch Oven

The Best Crusty Bread Dutch Oven

The Best Crusty Bread (Dutch Oven)

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Since I retired in 2010, I have been in search of the perfect crusty bread recipe. You know, the kind you find in great Italian restaurants that have a gorgeous crackly crust and a chewy inside, perfect for dipping in olive oil I actually don't remember where I found it. It was an adaptation from a site called Simply So Good except I use bread flour instead of AP flour.. The next time you want warm crusty bread, give this recipe a try. The outside is crisp while the inside stays firm and moist. To get the true crust effect, start the dough the night before. The aroma of the fresh bread baking in the Dutch oven will make the house smell wonderful. When you open the Dutch oven, there's the perfect loaf of bread. This is a very easy bread recipe that can be customized with your favorite herbs too.

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Yield: 5 Servings
Rated 4/5 based on 108 Reviews

INGREDIENTS :

3 cup(s) bread flour
1 teaspoon(s) active dry yeast
1 1/2 teaspoon(s) salt
1 1/2 cup(s) water
warm
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INSTRUCTIONS :

Whisk flour yeast and salt in a 3-4 quart bowl with a tight-fitting lid. I like to use my trusty Tupperware. If you dont have a bowl w/lid use plastic wrap on a bowl. dd the water and stir with a wooden spoon until the dough is mixed well. he dough will be quite sticky and shaggy looking but thats OK. over the bowl and set aside for 12-18 hours up to 24 overnight is fine. reheat oven to 450 degrees. Place a cast-iron Dutch oven with the lid into the oven while preheating and heat the pot/lid for 30 minutes. eanwhile scrape the risen dough from the bowl onto a heavily floured surface. Dough will still be very sticky. ith floured hands gently shape the dough into a round loaf making sure theres enough flour on the surface so the dough doesnt stick. Let the dough just sit there until your pot is preheated. ake the hot pot from the oven and gently place the dough into the pot. over with the lid and return to the oven and bake for 30 minutes. emove the lid at that time and return the pot to the oven for another 10-15 minutes. ently shake the loaf onto a cooling rack and enjoy the beautiful aroma. Give it a chance to cool before cutting into the loaf.
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