Vegan Homemade Dutch Oven Bread

Instructions

1. Mix the yeast into the water and let it sit until it becomes frothy.
2. In a large bowl, combine the flour and salt by hand. Create a small well in the center and pour in the frothy yeast mixture.
3. Mix the dough by hand, wetting your working hand first to prevent sticking. The water and flour will come together to form a rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add small amounts of flour gradually. If it's too dry, add water slowly.
4. Cover the dough and allow it to rise until it doubles in size (approximately 1 ½-2 hours).
5. Uncover the dough and gently press your finger into it. It should indent and deflate slowly if it has risen properly.
6. Using your hand or a rubber spatula, start from the rim of the bowl and fold the dough towards the center, rotating the bowl 90 degrees and repeating until all the dough has been gathered.
7. Cover the dough again and let it rise for an additional 1 ½-2 hours.
8. Once the dough has doubled in size, transfer it to a lightly floured surface.
9. Dust a bit of flour over the dough and shape it into a loaf by folding it under itself several times and pinching the seams underneath.
10. Place the dough, seam-side down, in a clean bowl that has been lightly coated with olive oil and dusted with flour.
11. Cover the dough and let it rise for 1 hour.
12. While the dough is rising, preheat the oven to 450°F (230°C) and place a 6-quart Dutch oven or a heavy cooking pot with an oven-safe lid inside the oven for 45 minutes to 1 hour.
13. Carefully remove the hot pot from the oven and place it on a heat-safe surface.
14. Gently turn the proofed dough onto a lightly floured surface and carefully transfer it into the hot pot.
15. Cover the pot with the lid and return it to the oven.
16. Bake for 45 minutes, removing the lid for the last 15 minutes of baking.
17. Take the bread out of the pot, cover it, and allow it to cool for 10 minutes before slicing.
18. Enjoy your freshly baked bread!