Artisan Bread

A simple yeast bread with a long rise and a golden crust, baked in a covered Dutch oven.

Ingredients

• 1½ cups Warm Water (110 Degrees)
• ½ tsp Dry Active Yeast
• 1½ tsp Kosher Salt
• 3¼ cups All-Purpose Flour Plus Extra for Handling

Method

1. MIX THE DOUGH: Mix the flour, salt and yeast in a bowl. Add the 110°F water and stir until a soft, sticky dough forms.
2. LET RISE: Cover with plastic wrap and leave in a warm, dry place for 3–4 hours.
3. PREHEAT: Heat the oven to 450°F. Place a covered 6-qt Dutch oven on the middle rack and heat for 30 minutes.
4. SHAPE: Flour your hands and work surface, then turn out the risen dough. Sprinkle the top with flour. Use a bench scraper to fold each side toward the center until the dough forms an even round.
5. SCORE AND BAKE: Dust the top with flour and make 3 cuts across it with a sharp knife. Transfer the dough to parchment paper, then carefully lower the paper and dough into the hot Dutch oven. Cover and bake for 30 minutes.
6. FINISH AND COOL: Remove the lid and bake for another 10–15 minutes, until the top is golden brown. Cool for 10 minutes before slicing.