Crusty bread

Ingredients:

• 3 cups all-purpose flour
• 2 teaspoons instant or rapid-rise yeast
• 2 teaspoons kosher salt (NOT table salt)
• 1 1/2 cups very warm tap water, ~130°F
• 1 1/2 Tablespoons flour, for dusting

Preparation:

1. Mix flour, yeast, and salt in a large bowl.
2. Add water, then mix until all the flour is incorporated. The dough will be wet and sloppy – not kneadable, but not runny.
3. Adjust with more water or flour if needed for the right consistency.
4. Cover with cling wrap and leave on the counter for 2 – 3 hours until it doubles in volume and the top is bubbly.
5. Put the Dutch oven in the oven with the lid on (10” or larger).
6. Preheat to 450°F 30 minutes prior to baking.
7. Sprinkle the work surface with 1 tablespoon of flour and sprinkle the top with 1/2 tablespoon of flour.
8. Using a spatula, fold the sides inwards (about six folds) to form a roundish shape.
9. Set parchment paper next to the dough, then flip the dough upside down onto the paper.
10. Slide/push it towards the middle, then reshape it into a round(ish) shape.
11. Remove the hot Dutch oven.
12. Use paper to place the dough into the pot and place the lid on.
13. Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.