A few days of recovery time after my baguette fail, I was ready to try a crusty loaf again. My Uncle posted this recipe for a Dutch Oven style bread on my Facebook wall.

I was just reading about this method of bread making in my new obsession, Ruhlaman’s Twenty. The theory is sound, bake the loaf in a clay pot, the steam trapped inside creates the crispy crust, finish the baking time with the pot uncovered; and you have a crispy artisan loaf on your hands.

I was a little skeptical of the recipe. It looked way too simple, bread can’t just sit over night be baked and turnout like that?! I stand corrected.

My bread turned out a bit salty, that was probably my fault, I never measure salt (one of those, put it in the palm of your hand things), and I must not have been paying close attention; just be warned.

But as you can see, it turned out quite beautifully. I want to try a whole wheat, and a kalamata olive loaf. Also, the recipe originally used a cast iron pot, I used clay with great success.