Crusty Boule

With lots of time on my hands, it's back to baking basics. My dutch oven is a staple in the kitchen not just for stews and soups, but soft crusty bread. It traps steam in while the bread is baking, creating that crusty outside. Carbs, Omnom nom nom...

Dough
3 cups all-purpose flour
2-3 teaspoon kosher salt
1/2 teaspoon dry yeast (active dry or highly active dry work best)
1 1/2 cups lukewarm water


Optional ingredients for a variation on your loaf. Pictured is a bacon & onion loaf.
- garlic & rosemary
- caramelized onions and bacon
- olives

In a large bowl, stir together the flour, salt and yeast.
Add the water and stir using a wooden spoon until the mixture forms a shaggy but cohesive dough.

Cover bowl tightly with plastic wrap. Let dough sit at room temperature for 8-24 hours. Dough will bubble up and rise.



About an hour before you want to bake the bread, preheat oven to 450 degrees F. Place your Dutch oven, uncovered, into the oven to heat up to temperature.
 
While your Dutch oven preheats, turn dough onto a well-floured surface and, with floured hands, form the dough into a ball. I cut a round piece of parchment and place the dough on it and cover with an upside down bowl to let rest for 45 minutes to proof.

After your dough has proofed, carefully remove Dutch oven. Score the top and place the bread dough into it. This will be easier to maneuver with the parchment paper under the dough.

Bake for 30 minutes covered. Remove cover and bake for 7-15 minutes more, uncovered (just keep an eye on it as cooking times will vary).
Remove the bread and place on a cutting board. Try not to eat the entire loaf in one sitting by yourself.