Artisan Dutch Oven Bread

Makes 3 loaves

prepPreheat oven to 450°F / 232°C
2 lb / 910 g AP flour	Combine dry ingredients	Mix in water, 1–5 min	Rise at room temp, 2 hr	Refrigerate, 1–2 hr or up to 7 days	Shape into thirds with flour, proof 45–60 min	Heat Dutch oven in oven	Bake covered 20–25 min, uncover & bake 17–20 min	Cool on rack
1 tbsp sea salt
1 1/2 tbsp instant yeast
3 cups / 710 ml lukewarm water (~105°F / 40°C)
Flour for dusting
1 cup / 240 ml milk	Score dough, brush with milk
1 cup / 240 ml water (for steam pan)

Read left to right — each column combines what's behind it. Tap a step to check it off.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.