Homemade bread in the Dutch oven

Homemade bread in the Dutch oven


1 kg all-purpose flour
2 sachets of dried yeast
1 tsp. sugar
2 tsp. salt
4 tbsp. "Lof" Extra Virgin Olive Oil
3 cups of water



In a large bowl, mix all the ingredients until you have a homogenous dough.
Cover the bowl with a lid and put it in the fridge for at least 12 hours. 
The dough will rise in the fridge, so you need to place it in quite a large bowl with lots of free space.
After the dough has been for at least 12 hours in the fridge, take it out and you will see that it is still a bit moist.
For this reason, spread some flour on a counter and knead the dough just enough to make it dry.
You do not need to knead the dough more than 2-3 mins.
Then, preheat the oven at 250°C and put an empty Dutch oven inside with the lid on, so that it gets very hot.
You do not need to oil the Dutch oven.
Shape the dough into a large boule (or two smaller boules or any other way you prefer) and put it in the Dutch oven.
Cover the Dutch oven and cook the bread at 250°C for 35-40 mins.
Do not open the oven during this time, so as not to lose heat.
After approx. 40 mins, remove the lid from the Dutch oven. It must be starting to brown.
Cook the bread without a lid for another 10-15 mins to achieve a crispy crust.
The bread should be ready now. You will be able to tell from the classic color of the crust.
In order to be sure, pierce it vertically with a knife and check if the blade of the knife is moist (it should not be).