About the Recipe
The now famous Dutch Oven Crusty Artisan Bread Round
3 cups flour
1 3/4 teaspoon salt
1/2 teaspoon yeast
1 1/2 cup warm water
Mix ingredients in a large bowl with wooden spoon. Cover with plastic wrap (loosely) and a hand towel, and let sit overnight to proof (rise). I say overnight - ideally. Allow it to rise to at least double before proceeding with the rest of the directions. That might mean overnight; it might mean a few hours. Depends on the heat and humidity of your home and climate.
Heat Dutch oven (including the lid) in the oven at 450 degrees for 30 minutes.
While the Dutch oven is heating up, remove the dough and place on a surface prepared with additional flour. Work enough flour into the dough to form a firm but not dry ball. Cover with the same plastic wrap and allow to rest and rise.
Carefully (the pan will be hot!) move the dough to the Dutch oven - no oil or spray necessary! Replace lid and bake for 30 minutes. Remove lid and bake for an additional 15 minutes. Don't worry if it loses a bit of its shape in the transfer, it will recover and rise and bake into this gorgeous, delectable loaf of moist, chewy dough on the inside and crunchy, crusty dough on the outside.
Don't skip the 15 minutes without the lid because this is what results in the golden crispy crust.