Ingredients

• 3 ½ cups bread flour or all purpose flour
• 1 ½ tsp salt
• (2 cups of any inclusion, optional)
• 2 cups warm water
• 1 yeast packet (.25oz)

Directions

• 1. To a medium mixing bowl, add bread flour and salt. Stir and set aside.
• 2. To a large mixing bowl, add warm water and yeast.
• 3. Add flour mixture to the yeast and water and mix with a rubber spatula until no flour streaks remain.
• 4. Use spatula to fold the dough from the outside of the bowl towards the center, turning the bowl a little each time, until you've folded the dough in on itself 8-10 times.
• 5. Cover with a towel and let rise in a warm place for 1 hour.
• 6. After 1 hour, use the rubber spatula to fold the dough in on itself again, 8-10 times. Cover with a towel and let rise in a warm place for 1 more hour.
• 7. Halfway through this second rise, add your dutch oven, with the lid on, to your oven and preheat it to 450°F. Let it preheat for a full 30 minutes. Set out a piece of parchment paper large enough to go inside your dutch oven with a bit of overhang.
• 8. Lightly dust a counter or cutting board with flour, and flour your hands as well. Turn out the dough onto the floured surface. Flip the dough over and brush off any excess flour.
• 9. Fold the corners of the dough in towards the center, about 6-8 times, until a rough ball is formed. Flip the dough over onto the piece of parchment paper.
• 10. Use a sharp knite to caretully score the dough (l like to make an "X"). Give the dough a quick spray with some cooking spray (or brush with oil).
• 11. Use oven mitts to remove hot dutch oven from your oven and remove lid. Carefully use the parchment paper to transfer the dough to the dutch oven. Put the lid on, and return to the oven.
• 12. Bake for 30 minutes with the lid on, then remove lid and continue baking another 20 minutes.

Photos