1

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a loose mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. (Overnight works great.)

2

Heat oven to 450 degrees.

3

When the oven has reached 450 degrees place a enameled, or cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes.

4

Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. (at this stage I sprinkled the top with some rosemary salt) Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.

5

This recipe works great doubled.

ROSEMARY LEMON GRUYERE VARIATION
6

After whisking the dry ingredients together add the zest from two lemons, a couple sprigs chopped rosemary and about 2 1/2 cups shredded Gruyere. Mix all the ingredients together well and add the water. Stir until you have a loose dough.

CRANBERRY ORANGE AND ALMOND VARIATION
7

Mix together the dry ingredients. Add about 3/4 cup cranberries, orange zest from one orange and about 1/2 cups sliced almonds. Mix it together well and add the water. Stir to form and loose dough.

Category

Ingredients

Directions

1

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a loose mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. (Overnight works great.)

2

Heat oven to 450 degrees.

3

When the oven has reached 450 degrees place a enameled, or cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes.

4

Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. (at this stage I sprinkled the top with some rosemary salt) Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.

5

This recipe works great doubled.

ROSEMARY LEMON GRUYERE VARIATION
6

After whisking the dry ingredients together add the zest from two lemons, a couple sprigs chopped rosemary and about 2 1/2 cups shredded Gruyere. Mix all the ingredients together well and add the water. Stir until you have a loose dough.

CRANBERRY ORANGE AND ALMOND VARIATION
7

Mix together the dry ingredients. Add about 3/4 cup cranberries, orange zest from one orange and about 1/2 cups sliced almonds. Mix it together well and add the water. Stir to form and loose dough.

Le Creuset Crusty Bread