This is the easiest bread to make. No need to knead it, but you do need a dutch oven. I just start it in the the morning or early afternoon and have it for dinner the next day. It is great with a bowl of soup or chili. You must let this bread cool completely, before cutting. If cut to soon, it will be doughy. This also makes for some awesome french toast. I love the rustic look of this bread.
OVERNIGHT DUTCH OVEN BREAD
*6 cups unbleached all-purpose flour
*1/2 teaspoon active-dry yeast
*2 1/2 teaspoons salt
*2 2/3 cup cold water
*6-8 quart dutch oven
~Combine flour, yeast & salt into a large bowl.
~Mix in water until well incorporated (dough will be wet & sticky).
~Cover & seal the bowl with plastic wrap.
~Allow to rise for 12-16 hours at room temperature.
~Once the dough has darkened & has bubbles over it, it is ready.
~Place dough on a lightly floured surface.
~Using floured hands, keep tucking the dough underneath to form a ball, do this until the dough is a semi-smooth ball (3-5 times).
~Dust a cotton towel (not a terry cloth) with flour.
~Place the dough seam side down on the dusted towel.
~Dust the top & sides of dough with flour.
~Place another cotton towel over the top of the dough.
~Let rise for 2 hours or until double in size.
~When the dough has been rising for 1 1/2 hours, preheat oven to 450 degrees.
~Place the ungreased dutch oven with lid on in the oven as the oven heats up.
~When the dough has finished rising, carefully remove dutch oven from oven.
~Remove the the lid.
~Remove top towel.
~Carefully (so you don't burn yourself) flip the dough into the hot pot, seam side up.
~Cover and bake for 40-50 minutes.
~Remove the lid and bake another 5-10 minutes, or until bread is a deep chestnut brown.
~Remove bread from pot, and rub a small amount of butter over the top while it's still hot (I sometimes sprinkle garlic salt after I butter it).
~Cool completely on a wire rack, before slicing (if you slice it before it's cooled the bread will become doughy).