Well…this will be the easiest post I’ve ever made. This bread was so easy to put together it’s almost “too good to be true” but it is true and delicious!
I put the dough together at 7pm..I transferred the dough to another bowl lightly oiled to make it easier to turn the dough out. Cover and leave overnight 12 hours in all right on the counter. I got up at 7:30am and turned my oven on to 450 with the cast iron Dutch oven and cover in the oven to heat up.
I turned my dough out on a floured surface and just formed a rough ball…NO KNEADING! Then I transferred the dough to a parchment paper and let rise till my oven was ready.
Once the oven was ready I took my Dutch oven out and placed my dough with the parchment paper inside the pot and put the lid on it. I baked it for 30 minutes with the lid on, then removed the lid and baked it for 15 minutes. Absolutely perfect. It had this wonderful rustic crust, but inside….ahhhhhh…what can I say…true bliss. I let it rest for 15 minutes (that’s all the waiting I could take)…then sliced myself a piece and of course buttered it. The texture is perfect!!
So here goes.
Dutch Oven Rustic Bread:
- 3 cups of bread flour
- 1 tsp salt ( I used kosher)
- 1 tsp fast acting yeast
- 1-1/2 cups of warm water (if it feels warm on your wrist)
- mix it all together with a wooden spoon till it forms a rough, shaggy dough
- transfer dough to another bowl lightly oiled
- cover with plastic wrap and let sit for 12 hours
- pre-heat your oven to 450 with Dutch Oven and lid in the oven
- place a large piece of parchment paper on your counter
- turn your dough onto a floured surface
- form a rustic ball DO NOT KNEAD!
- transfer the dough to a parchment paper
- let sit for 30 minutes while your oven heats up
- place your dough with parchment paper into the hot Dutch Oven
- bake for 30 minutes with lid on
- remove lid and bake for another 15 minutes
- let sit on a wire rack for 15 minutes before cutting (if you can wait that long )