Dutch Oven Crusty Bread


3 cups all-purpose flour, plus more for dusting
2 tsp. salt
1 tsp. active dry yeast
1½ cups warm water, plus half a cup of warm water


In a large bowl, mix flour, salt and yeast. Pour in1½ cups warm water and using a sturdy spoon or wooden spoon, combine until a wet and very sticky dough forms. Depending on where you live and the flour you are using, you may need to add more water at this point. If that’s the case, add the remaining half cup of water little bits at a time until you get the right consistency. Cover bowl with plastic film and set aside in a warm place for 8 to 18 hours until dough rises. You can do this step the night before.

Preheat oven to 450°F. Place a  6-quart Dutch oven (with lid) in oven to heat up with the oven, let it sit in the oven a further 30 minutes after the oven reaches temperature.

Remove Dutch oven from the oven. Flour your hands and sprinkle some flour on the dough. With a spatula, pull the dough from the edges of the bowl into the centre of it. Sprinkle some more flour and flour your hands very well as dough will be sticky. Sprinkle some flour on the bottom of Dutch over, form the dough into a rough ball shape and carefully drop the dough into Dutch oven.  Cover Dutch oven and return to oven.

Bake bread for 40 minutes covered, then another 15 minutes uncovered until bread is baked through and golden brown on top. Cool slightly before slicing.


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