Dutch Oven Country Loaf

• servings: 2 loaves
• active time: 35 minutes
• total time: 3 hours and 25 minutes

Ingredients

• 3 cups lukewarm water (about 100°F)

• 1 ½ tablespoons yeast

• ½ tablespoon white sugar

• 1 ½ tablespoons kosher salt

• 6 ½ cups unbleached, all-purpose flour, plus more for dusting dough

Directions

Step 1

In a large bowl, mix yeast and sugar into lukewarm water. Let activate for 5 minutes. Sprinkle in salt, mix again. Stir in flour, and mix until no dry patches are left. Do not knead! Cover with towel. Allow dough to rise at room temperature for 2 hours (or up to 5 hours).

Step 2

Continue baking steps at this point or cover and refrigerate for a maximum of 2 weeks. When ready to bake, clean and lightly flour counter surface. Divide dough into 2 equal sections. Knead one section of dough into a ball, creating a rounded top and lumpy bottom. Repeat with remaining dough or refrigerate. Sprinkle a small amount of flour onto surface again. Place dough balls lump side down on re-floured surface. Cover with towel and let rest through next steps.

Step 3

Place 6-quart Dutch Oven inside the oven. Preheat oven to 450°F with the pot inside for 45 minutes.

Step 4

Carefully remove pot from oven and place on a trivet or heat-safe surface.(Be careful!!! Pot is EXTREMELY HOT!)

Step 5

If needed re-form the proofed dough. Score top of dough ball. Carefully place it into the Dutch Oven. Cover with the lid and return pot to the oven. Bake for 30 minutes, then remove the lid. Cook for another 15 minutes. Remove bread from pot, and let cook for 10 minutes before slicing. Repeat with other dough ball.