Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This rustic bread is easy and fabulous - tastes like it's fresh from a French bakery. The secret is the use of a Dutch oven, which regulates the moisture.

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Recipe Summary test

prep:
15 mins
cook:
40 mins
additional:
14 hrs
total:
14 hrs 55 mins
Servings:
12
Yield:
1 loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix flour, salt, and yeast together in a glass or ceramic bowl; add water. Cover with plastic wrap and set aside at 70 degrees F (21 degrees C) for 12 to 19 hours.

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  • Turn dough out onto a floured cutting board covered with waxed paper. Dough will be sticky. Turn 2 to 3 times so that all sides are well floured. Set aside, covered with waxed paper, until doubled in size, about 2 hours.

  • Place a Dutch oven in the oven. Preheat the oven to 475 degrees F (245 degrees C).

  • Carefully remove the Dutch oven, place dough inside, and cover with the lid.

  • Bake in the preheated oven for 30 minutes. Remove the lid and continue to bake until the crust achieves your desired color, 10 to 20 minutes more.

Cook's Notes:

Important: Dutch oven must be heated prior to adding dough.

Do not open the oven to see if bread is done; look through the oven window.

Nutrition Facts

114 calories; protein 3.3g; carbohydrates 23.9g; fat 0.3g; sodium 389.1mg. Full Nutrition
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Reviews (1)

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/24/2020
I made this exactly as written and chose to let it rise, the first time, for 19 hours. It's fairly easy to make but I would suggest cutting the salt back by half and not covering the dough for the final rise. The dough stuck to the wax paper and deflated the bread. You need a lot of extra flour to prevent the loaf from sticking to the pot, I sprinkled extra into the pot before adding the dough. I baked it for 10 minutes, uncovered, and I wouldn't bake if for any longer than that as it was very brown, on the edge of burning. Read More
(1)