Dutch Oven Bread

Add 2 cups water to a medium to large bowl or container. Stir in the envelope of yeast. Allow the yeast to bloom until foamy. Set aside.

In a large bowl, mix 4 cups flour and 1 1/2 teaspoons Kosher salt by hand. Once combined, form a small well in the middle of the mixture and pour in your water and yeast mixture.

Mix the ingredients by hand. Wet your mixing hand before you start, so the dough doesn't stick to your fingers. The water and flour should come together to form a rough dough that pulls away from the edges of the bowl. If the dough is too dry, add more water; if it's too wet, add more flour (about 1 tablespoon at a time).

Once the dough comes together, cover it with a cloth, and let rise until doubled in size, about 1 ½-2 hours.

Uncover the dough and give it a few pokes with your finger. If the dough has risen properly, it should indent under the pressure of your finger and slowly deflate.

Using your hand, start from the bowl's rim to work the dough loose from the sides. Fold it up and towards the center of the bowl. Turn the bowl 90 degrees and repeat until all the dough has been pulled from the sides and folded towards the center.

Once done, cover it with a cloth, and let the dough rise again for another 1 ½ to 2 hours.

Once the dough has doubled in size again, gently transfer it from the bowl to a lightly floured surface.

Sprinkle a bit of flour on top of the dough. Using your hands, begin to shape the dough into a loaf. Fold the dough under itself several times to form a ball, then pinch together the seams of the dough underneath.