Dutch Oven Artisan Bread

Begin by adding bread flour to the bowl of an electric stand mixer and then pour in water, followed by a pinch of salt. Sprinkle yeast over the surface to allow it to dissolve and transform into a smooth, creamy consistency, approximately 5 minutes.

Next, utilize the mixer's medium speed setting with the paddle attachment to combine ingredients until a cohesive dough forms. Subsequently, switch to the dough hook and continue mixing until the dough has become smooth, elastic, and free of lumps, around 10 minutes.

Cover the bowl with a layer of plastic wrap to prevent contamination and allow the dough to undergo fermentation, doubling in size over the course of 30 to 45 minutes. To verify the dough's readiness, gently press a finger into its surface; it should exhibit some resistance but not spring back immediately. If it does, permit the dough to rise for a longer duration.

Transfer the dough onto a lightly floured surface and utilize your fingers to knead it, releasing any excess gas and redistributing the yeast. Cover the dough with a clean dish towel to prevent drying out, allowing it to rest for 10 to 15 minutes.

Now, shape the dough into a round, smooth boule by applying gentle pressure in a circular motion until you have achieved the desired shape. Cover the dough with a clean dish towel and permit it to undergo further fermentation, approximately 1 hour.

Preheat your oven to 450 degrees F (230 degrees C). Grease a Dutch oven with cooking spray to prevent the loaf from sticking.

Using a sharp knife, create a shallow "X" incision on the surface of the dough to facilitate expansion during baking. Place the loaf into the prepared Dutch oven and cover it with a lid.

Bake in the preheated oven for 10 minutes. Then, reduce the temperature to 375 degrees F (190 degrees C) and continue baking, covered, for an additional 20 minutes. Finally, remove the lid and allow the loaf to continue baking until it has achieved a deep golden color, approximately 25 to 30 minutes.