Ingredients
- 1.25 cup water , 80–100°F
- 2 teaspoon salt
- 2 teaspoon active dry yeast
- 3 cup all-purpose flour
This Italian Dutch Oven Bread is a simple four-ingredient loaf with a crisp crust and soft, chewy center. The dough develops through a series of stretch-and-folds instead of traditional kneading, then bakes in a hot Dutch oven for that rustic homemade-bread finish.
INSTRUCTIONS
MIX THE DOUGH
Combine the warm water, active dry yeast, salt, and all-purpose flour. Mix until a shaggy dough forms and no dry pockets of flour remain.
STRETCH & FOLD
Cover the dough and let it rest for 45 minutes.
Complete the first stretch and fold, then cover and rest for another 45 minutes.
Complete the second stretch and fold, cover again, and rest for another 45 minutes.
Complete the third and final stretch and fold, then let the dough rest for the remaining 15 minutes. The total dough-resting time is 2½ hours.
PREHEAT THE DUTCH OVEN
Place the Dutch oven with its lid in the oven and preheat it for 15 minutes at 450°F.
BAKE
Carefully transfer the dough to the hot Dutch oven and cover with the lid.
Bake at 450°F for 30 minutes with the lid on.
Remove the lid, reduce the oven temperature to 400°F, and bake for another 10 minutes.
COOL & SLICE
Remove the bread from the Dutch oven and allow it to cool before slicing. Slice it as thick or thin as you like.
