Easy Artisan Bread Recipe in a Dutch Oven

Easy Artisan Bread

Preparation

• In a large bowl, combine the bread flour, instant yeast, and kosher salt.
• Stir with a wooden spoon until combined.
• Add the warm water and stir until the dough is sticky and all the flour is incorporated. The dough will become difficult to stir as the gluten develops.
• Scrape the sides of the bowl and cover it.
• Let the dough rise in a warm place for 1.5 to 2 hours, or until it has doubled in size. Alternatively, for more flavor, refrigerate for about 8 hours or up to 24 hours.

Baking

• Preheat the oven to 450°F. Place your Dutch oven inside for at least 30 minutes to get it hot.
• Lightly flour your hands and reach into the dough to pull and fold it 8 to 10 times, rotating the bowl 90 degrees in between each fold. Pinch any seams at the center together.
• Flour your hands again and transfer the dough to a piece of parchment paper. Use your hands to shape it into a circular blob. Lightly sprinkle with flour and cover with a tea towel. Let rest for 10 minutes.
• After resting, use a bread lame or a sharp knife to cut 1/4 inch deep into the center of the dough.
• Carefully transfer the dough, using the parchment paper as a handle, into the hot Dutch oven. Cover with the lid.
• Bake covered for 30 minutes, then uncover and bake for an additional 15 minutes.
• Once out of the oven, transfer to a wire rack to cool completely.