This is a bread technique I’ve wanted to try for some time. I actually like kneading. I started doing this in January when I moved into an apartment with a kitchenette and almost no counter space. I have wanted to own a dutch oven for a long time too.
Yeast: Unless otherwise stated, I used Fleischmann’s Traditional Active Dry Yeast. I didn’t proof it before using.
Salt: Fine sea salt or kosher salt.
Water: Room temp distilled water or room temp boiled tap water. I didn’t measure my water as I would always just pour enough to get a sticky dough.
Proofing: My first rise was usually 18 hours or more, but due to my schedule, I’d often have a very short second rise for about an hour. I found no significant difference with a longer second rise.
Non-stick Grain: I experimented with flour, wheat bran, cornmeal, oats, and polenta. Plain or WW flour was best because cutting made a mess of the others.
Dutch Oven: Lagostina 4-qt round dutch oven from Canadian Tire. I could not afford a Staub or Le Creuset yet; I would have to order a Lodge one online. The Lagostina is enameled on the inside unlike the Kitchen Aid and it had the dimpled lid (perfect for steam) unlike the Cuisinart. The only downside is that it’s a bit wider than I like and not 4″ high, but that’s alright for now.
Lid: I usually covered the bread for about 15-20 mins and uncovered for another 10-15.