No Dutch oven needed. Pouring hot water into a hot pan to create steam in the oven is what gives a crispy crust. Various oven-safe pans work but it's hard on the pans so I use (& re-use) a disposable foil 6-cup muffin pan, placed near the bread. You can start this dough the night before by switching to COOL water and let the dough rest overnight on the counter top for 8 to 24 hours. Aerate your flour before measuring! - Jenny Jones
- 3 cups all-purpose or bread flour (360 gms)
- 1/4 teaspoon yeast (active dry or instant)
- 1 teaspoon salt
- 1 1/2 cups hot water, not boiling (355 gms) - I use hot tap water - about 125-130° F
- (about 2 Tablespoons extra flour for shaping)
- Combine flour, yeast and salt in a large bowl. Stir in water until it’s well combined.
- Cover with plastic wrap and let stand at room temperature for 3 hours.
- After 3 hours dough will become puffy and dotted with bubbles. Transfer it to a well-floured surface and sprinkle dough with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough 12-inch loaf.
- Place on a parchment paper-lined baking pan and cover with a towel. Let stand on counter top for 35 minutes.
- Meantime place a disposable 6-cup muffin pan in the oven, making sure there is room for your pan - if not place the tin on a lower rack. Preheat oven to 450° F.
- After a 35-minute rest, the dough will puff up a little. Place it in the oven and carefully pour about 3/4 cup of hot tap water into 3 or 4 muffin cups. Close oven door immediately and bake for 30 minutes.
Note: There's lots more on this recipe in my blog.