Crusty No Knead Dutch Oven Bread

• servings: Servings: 1 loaf
• active time: 5 mins
• total time: 1 hour 5 minutes

Ingredients

3 cups of all-purpose flour

1 tsp salt

1 tsp dry yeast

1 1/2 cups warm water — 115 F

corn meal or extra flour

Directions

In a bowl combine flour, salt and yeast.

Pour the warm water over the flour mixture and using a wooden spoon stir to form a dough.

Cover and let the dough rise to double its size for 10-12 hours.

Place a dutch oven (any Dutch Oven a size from 4 Qt to 6 Qt will work) with the lid on (lid and knob have to be heat proof) and preheat at 450 F for 30 minutes.

In the mean time transfer the dough to a floured surface and gather into a ball. Place on a large piece of parchment paper.

Carefully take the Dutch oven out of the oven and remove the lid. Transfer the dough with the parchment paper to the Dutch oven. Cover with the lid and bake for 30 minutes.

Remove the lid, continue baking for 30 more minutes. Take out of the oven and let the bread cool inside the Dutch oven for 15 minutes, then carefully remove and cool to room temperature. Slice and enjoy.

Store bread in a paper bag for 2 days at room temperature.