Lodge Pre-Seasoned 5 Quart Cast Iron Dutch Oven with Loop Handles and Cast Iron Cover

No-Knead Crusty Artisan Bread Cook Time: 45 minutes Yield: 1 loaf Ingredients 3 cups all-purpose flour 1 1/2 cups luke-warm water 1-2 tsp sea salt, depending on your preference 1 tsp yeast In a large bowl, stir together the flour, salt and yeast. Add the water and using a wooden spoon stir together until the mixture resembles a shaggy dough. Cover dough with a plastic wrap and let sit in room temperature for 8-18 hours. Dough will bubble up and rise. After dough is ready, preheat oven to 450 F. Turn the dough onto a well-floured surface and with floured hands form the dough into a ball. Cover with the plastic wrap and let the dough rest. While dough is resting, put your dutch oven into the preheated oven for 30 minutes. After the 30 minutes are up carefully remove the dutch oven and with floured hands place the bread dough into it. (You can put a piece of parchment under it if your dutch oven doesn't have an enamel coating, but I used the cast iron LODGE dutch oven and the bread comes right out, parchment paper is not necessary.) Replace the cover and bake for 30 minutes covered. Then remove the cover and bake for an additional 15 minutes uncovered. Bread will be golden, crusty and delicious! Make sure to wipe out your dutch oven with paper towels, then take a clean paper towel and oil it with vegetable oil. No need to wash with soap and water after making bread, though you probably want to wash it after making stew or soup. After washing, dry thoroughly, then oil it with a paper towel. This dutch oven will last longer than you will!