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Bread in Cast Iron Dutch Oven

Print Recipe
Prep Time 15 minutes
Cook Time 7 hours 45 minutes
Resting Time 15 hours
Total Time 16 hours
Servings: 1 loaf
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 3 cups all-purpose flour
  • 1½ tsp salt
  • ½ tsp instant yeast
  • 1½ cups water room temperature

Equipment

  • 1 Cast Iron Dutch Oven

Method
 

  1. Stir the flour, salt, yeast, and water together in a large bowl until just combined — the dough will be shaggy, not smooth.
  2. Cover and let rest at room temperature for 12–18 hours, or overnight.
  3. Turn the dough onto a floured surface and shape it into a rough ball. Let it rest, covered, for 30 minutes.
  4. Meanwhile, place the empty Dutch oven (with lid) into the oven and preheat to 450°F for the last 30 minutes of the dough's rest.
  5. Carefully drop the dough into the hot pot. Cover and bake 25 minutes.
  6. Remove the lid and bake 15 minutes more, until the crust is deeply golden.
  7. Cool on a rack at least 20 minutes before slicing.