Michelle's Dutch Oven Bread
- 1/4 tsp instant yeast
- 1 1/2 C water
- 3 C flour
- 1 1/2 tsp salt
- 2 tsp olive oil
Mix all together in bowl with spoon or spatula. The dough will be sticky and shaggy. Cover with wrap and let dough rest at minimum 8 hours, 12-14 is preferable.
When ready, set oven to 475 degrees with an empty heavy pot (cast iron, Pyrex, ceramic, etc). in oven. When heated, dump bread into the bowl and cover.
Cook for 15 minutes, then remove lid and cook for 15 minutes longer.
Cool on rack after removing from oven for at least 10 minutes to aid with cutting.