Rustic French Bread Dutch Oven (Print Version)

# Ingredients:

→ Dough

01 - 3 1/4 cups all-purpose flour
02 - 1 teaspoon sugar
03 - 1 teaspoon salt
04 - 1 1/2 teaspoons active dry yeast
05 - 1 1/4 cups water, warmed to 105–115°F

# Instructions:

01 - In the bowl of a stand mixer, combine active dry yeast, warm water, and sugar. Allow the mixture to rest for approximately 5 minutes until yeast becomes foamy.
02 - Add half of the all-purpose flour and all of the salt to the activated yeast mixture. Fit the mixer with a dough hook attachment. Begin kneading on medium-low speed while gradually adding the remaining flour. Knead until the dough just comes together; it will be sticky at this stage.
03 - Transfer the dough to a lightly floured bowl. Cover with a clean towel and let rise at room temperature for 2 hours until doubled in size.
04 - Place dough onto a generously floured piece of parchment paper or cutting board. Gently form into a smooth ball. Sprinkle additional flour on top, cover with a large bowl inverted as a dome, and allow to rise for another 30 minutes.
05 - Preheat oven to 425°F (220°C). Place a Dutch oven with lid inside the oven and preheat for 20 minutes. If using a baking sheet, do not preheat it.
06 - Using a very sharp knife, score the top of the dough. Very carefully, transfer the dough with the parchment paper into the hot Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 10 minutes until the crust is golden. If baking on a sheet, bake uncovered for 35 minutes. The internal temperature should reach approximately 210°F (99°C).
07 - Remove bread from the oven and transfer carefully to a cooling rack. Allow to cool completely before slicing and serving. Store in a bag or airtight container at room temperature for up to 3-5 days.

# Notes:

01 - Ensure water temperature is within the 105–115°F range to properly activate the yeast.
02 - For a crispier crust, allow the bread to cool completely on a wire rack before slicing.
03 - Dough texture should remain slightly sticky for best oven spring and crumb.

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