Artisan Crusty Bread

This recipe uses an enameled Dutch Oven/cast iron pot with a lid.  You can also use a regular Dutch Oven if needed.  It also needs to raise for 12+ hours (I make it before bed and let it raise overnight until the next afternoon.)

In a plastic bowl, combine:

1 teaspoon active dry yeast (really any yeast should work)

1 3/4 teaspoons salt

1 3/4 cups warm water

3 cups flour

Use a plastic or wooden spoon, mix the ingredients until dough forms and there are no longer dry patches of flour.  Do not over mix or knead the dough.  Cover the bowl with plastic wrap, and double cover it with a lid.  Let the dough sit for at least 12 hours, up to 24 hours.   

Dump dough onto floured surface and shape into a ball.  Place on a sheet of parchment paper and let rise 1-2 hours.  

While it's rising, heat your oven to 450 degrees and heat your enameled dutch oven/cast iron for 30-40 min.  (Just put it in the oven empty while the dough is rising on the parchment paper.) 

Remove hot pot from oven and transfer the parchment paper holding the dough into the pot.  Cover with the lid and return to oven.  Bake for 30 min, then remove the lid and bake another 15 min.  Let cool, slice, and enjoy!

(recipe from Amber's Kitchen) 

This is what an enameled Dutch Oven pot looks like: