Items

• Lidded cast iron dutch oven.
• Parchement paper
• Bowl

Ingredients

• 3 cups flour
• 2 tsp salt
• 1 tsp yeast
• 1 2/3 cups warm water
• herbs of your choice (1 T of rosemary works pretty well)

Make The Dough

1. Mix everyhing to produce a somewhat wet dough.
2. Cover the dough and rest for about 12 hours in a warm place
3. Put lots of flour on a clean surface and turn out the dough.
4. Lightly tuck the sides under the dough to make a ball
5. Place parchement paper (enough to pick the dough back up later) in the bowl and put the dough on top
6. rest for about 2 hours in a warm place

Cook The Bread

1. Pre-heat the oven to 425 with the dutch oven inside
2. Take the (HOT!) dutch oven from the oven and remove the lid
3. Pick up the parchement paper with dough in the middle and carefully put it into the dutch oven
4. Cover the dutch oven and place it back in the oven.
5. Bake for 30 minutes, covered and then 15 minutes un-covered.