Dutch Oven Artisan Bread

Recipe from a friend

Dutch Oven Artisan Bread

4-4.5 c flour
2 Tbsp yeast
2 Tbsp sugar
2 c warm water
1.5 Tbsp salt

Combine yeast, sugar and water in your mixer and let sit 10 minutes until it begins to foam. Then add 3 cups of flour and the salt and mix. Add the remaining flour 1/2 cup at a time until it is a soft, slightly sticky ball but clear of the sides. Knead by hand on floured surface till soft. Place dough in greased bowl and cover with damp cloth. Let rise 20-30 minutes.

Meanwhile preheat oven to 400 with Dutch oven inside. Do not punch the dough down. Sprinkle lightly with flour and dust hands with flour. Carefully remove the lid of the dutch oven, sprinkle a little flour or corn meal in the bottom and gently place the dough in pot. Cut 3 small slits in the top of the loaf. Bake 30 minutes covered. Remove lid and bake another 7-10 minutes until golden and crunchy looking.

Total time 1.5 hrs.

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