Dutch Oven Bread

Ingredients

4 cups flour (All-purpose or bread flour work best. For whole wheat: use 2 cups all-pupose and 2 cups whole wheat flour)

1 teaspoon kosher salt

1 teaspoon active dry yeast

1 1/2 cups warm water

olive oil for coating crust, if desired

5-6 quart Dutch Oven with lid

Parchment paper

Directions

In the bowl of a stand mixer fitted with the dough hook attachment, mix together the flour, salt, yeast, and water. Knead in mixer on medium speed for 10 minutes, until dough is smooth and elastic.
Cover bowl with plastic wrap or the lid of a pot and allow to rise for 2-4 hours until doubled in bulk.
Knead risen dough on a floured surface for a few minutes to remove air bubbles and to redistribute the yeast. Shape into a loose ball, set on a large piece of parchment paper, and cover with a towel for 10 minutes to allow gluten to relax.
Shape dough into a tight ball and lift the dough along with the parchment paper and place in the bottom of the Dutch Oven. Cover with the lid and allow to rise for an additional 30 minutes.
While dough finishes rising, preheat oven to 450 degrees.
Using a sharp knife, make two slits in the surface of the dough forming an "X" shape, and brush with olive oil and sprinkle with kosher salt (if desired, I prefer without.)
Bake, covered for 30 minutes in 450 degree oven. After 30 minutes, remove lid and lower heat to 375 degrees. Bake for 15 minutes longer, until bread is deep golden and sounds hollow when tapped.
Allow to cool on rack for 15 minutes before slicing.

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