Soft Crusty Bread

45 mins
Serves 1
facebook.com

Directions

  1. 1Add yeast to warm water and let it bloom for 3-5 minutes.
  2. 2Add yeast to warm water and let it bloom for 3-5 minutes.
  3. 3Add yeast to warm water and let it bloom for 3-5 minutes.
  4. 4Add all ingredients to a bowl and mix until incorporated (about 2 minutes).
  5. 5Add all ingredients to a bowl and mix until incorporated (about 2 minutes).
  6. 6Add all ingredients to a bowl and mix until incorporated (about 2 minutes).
  7. 7Cover the bowl and let rise for 2-3 hours, or refrigerate for up to 2 days.
  8. 8Cover the bowl and let rise for 2-3 hours, or refrigerate for up to 2 days.
  9. 9Cover the bowl and let rise for 2-3 hours, or refrigerate for up to 2 days.
  10. 10If refrigerated, take out and bring to room temperature (30 mins).
  11. 11If refrigerated, take out and bring to room temperature (30 mins).
  12. 12If refrigerated, take out and bring to room temperature (30 mins).
  13. 13Preheat oven to 450°F and place the enamel pot in the oven while preheating.
  14. 14Preheat oven to 450°F and place the enamel pot in the oven while preheating.
  15. 15Preheat oven to 450°F and place the enamel pot in the oven while preheating.
  16. 16Place dough on parchment paper, form into a ball, and place in the pot.
  17. 17Place dough on parchment paper, form into a ball, and place in the pot.
  18. 18Place dough on parchment paper, form into a ball, and place in the pot.
  19. 19Bake covered for 30 minutes, then remove the lid and bake for an additional 12 minutes.
  20. 20Bake covered for 30 minutes, then remove the lid and bake for an additional 12 minutes.
  21. 21Bake covered for 30 minutes, then remove the lid and bake for an additional 12 minutes.
  22. 22Remove from oven, let rest completely on a rack before cutting, and wrap tightly for storage.
  23. 23Remove from oven, let rest completely on a rack before cutting, and wrap tightly for storage.
  24. 24Remove from oven, let rest completely on a rack before cutting, and wrap tightly for storage.

Ingredients

  • 3 cups all purpose flour
  • 3 cups all purpose flour
  • 3 cups all purpose flour
  • 2 tsp active yeast
  • 2 tsp active yeast
  • 2 tsp active yeast
  • 1.5 cups warm water
  • 1.5 cups warm water
  • 1.5 cups warm water
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt

Equipment

bowlmixer (optional)plastic wrapenamel pot with lid (Dutch oven)parchment paperovenrack