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====== Rustic Dutch Oven Bread ======
==== Ingredients ====
  * 1.5 cups warm water
  * 2.25 teaspoons active dry yeast
  * 2 teaspoons fine grain salt
  * 3.25 cups bread flour. Kirkland or King Arthur are the best brands
  * 1 teaspoon sugar (optional for blooming yeast)
==== Instructions ====
  - In a large bowl mix .25 cups warm water, yeast, and salt. Optionally add 1 teaspoon sugar to help yeast bloom. Wait for yeast to bloom heavily, at least 10 minutes
  - Add the rest of the water, then add flour to the bowl and stir together until a sticky dough forms. Only mix until combined and sticky. Modify with small amounts of water or flour if consistency feels off, it should be very sticky but not sopping wet. The original measurements are usually about right
  - Cover the bowl with a towel and let rise in a warm place for at least 2 hours, until at least doubled in size. A longer rise is fine.
  - 30 minutes to an hour before baking preheat oven to 450 degrees F. Place Dutch Oven in the oven with the lid on while the oven is preheating. Once the oven reaches 450, continue preheating for another 20 minutes so the Dutch oven gets up to temperature.
  - Scrape the dough onto the edge of a piece of parchment paper dusted with flour. Silicon works very well for this. Touch the dough as little as possible
  - Use the edges of the parchment paper to flip the loaf over so the floured side is on top and the loaf is in the center of the parchment paper. Do not reshape dough, it will form shape in the Dutch Oven.
  - Use a sharp knife to make a crosshatch across the top of the dough
  - Using oven mitts, take out the preheated Dutch oven and carefully take off the lid. Grab the parchment from the sides and place the loaf in the Dutch oven.
  - Place the lid back on the Dutch oven and return to the preheated oven on the center rack. Bake for 35 minutes at 450 degrees F.
  - Remove the lid and bake for another 5-10 minutes until a golden brown color forms, longer if necessary.
  - Remove the Dutch Oven from the oven and use the sides of the parchment paper to remove bread. Place bread on a wire rack or cutting board to cool for at least 60-90 minutes.
==== Notes ====
  * Go easy on the dusting flour, too much makes the bread quite messy when eating
  * Do not cut into the bread until it's cooled properly. Because the bread is not kneaded, it needs the rest time to set up during cooling. Cutting into the bread too early will deflate the bread and make it gummy
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