Artisan Bread

In a mixing bowl add the water and sprinkle the yeast over top

give it a bit of a mix with your finger, fork, or whisk

Add the flour and then sprinkle the salt over top

now you can either mix by hand or with a kitchen aid

Mix until the dough is smooth and no longer shaggy

Set dough aside on counter or proof in your oven, if you are doing this the morning of. If it is the night before, place it in the fridge overnight and then put it out to bulk ferment for the day

about 2 and a half hours before you want to consume, split the dough in two equal dough balls. Place each in a floured proofing basket and allow to rise until it passes the poke test, about 45 min - 1.5 hours depending on dough temp. I cover my baskets with a plastic bag to prevent it from drying out(kings Hawaiian work great).

Right after that, place you Dutch ovens in the oven and set it on 450 Convection or 475 traditional and allow them to fully heat up as the dough rises

Once your dough is ready, take your Dutch oven out and remove the lid. Place your basket in the Dutch oven and flip it over into the Dutch oven. Score the top of the dough with a really sharp knife or razer

Place the lid back on and put it back into the oven for 30 min.

Remove the lid and continue to bake for 5-10 minutes. The longer you leave it, the darker the crust

Remove from oven and place bread on a cooling rack to prevent it from getting soggy.

I usually allow to cool for 20 mins before cutting into it and slather it with butter.