Dutch Oven Bread

The basic process is simple. To start, mix all the ingredients together in a bowl with your hands (or a wooden spoon, if you prefer) until a dough forms. At this point, wash your hands, tear off a piece of plastic wrap, and cover the dough. The dough will sit at room temperature overnight; in a sense, it’s a set-it-and-forget-it kind of recipe.

The next day, generously cover your work surface and hands with flour. (This is important because the dough is very sticky.) Punch the risen dough down, and scoop it out onto the floured work surface. Sprinkle the dough with flour, and pat it into a large flat disk shape. Fold four edges in toward the center, and flip the dough over so the creased side is now face down. Sprinkle the top with more flour, cover with plastic wrap or a linen, and let the dough rise until nearly doubled in size.