Ryan Halverson Dutch Oven Bread

Simple and substantial.

That is how I would describe both this bread and Ryan Halverson. Ryan was one of my very best friends in college. When I was a homesick freshman, he was one of the first friends I made that made me laugh and forget how much I missed everything familiar. We remained close all throughout college and even though we never "officially" dated, we did hang out a lot and went out on a few dates. I think at different times we both wanted more than a friendship, but we just couldn't get past the friendship. But Ryan is one of those salt of the earth people who makes you feel comfortable, doesn't take himself too seriously and won't let you down. And this bread definitely won't let you down either. It is so simple and easy to make. Plus it has that "artisan" flair that you pay out the nose for. But seriously I think this bread costs about 50 cents to make- if that. It just takes a little forethought and a dutch oven.

Ryan Halverson Dutch Oven Bread

1/4 tsp. yeast

1 1/2 c. warm water

1 1/2 tsp. salt

3 c. flour, plus more for dusting

In a large bowl, dissolve yeast in warm water. Add the flour and salt. Stir until blended. The dough will be shaggy and sticky. Cover the bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at room temperature. The dough is ready when the surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle more flour on the dough and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for 15 minutes. (Honestly, I have forgotten this step before and the bread has turned out fine!) Using just enough flour to keep the dough from sticking to the work surface or your fingers. Gently shape it into a ball. Generously coat a dish towel with flour. Put the dough seam side down on the towel and dust with flour again. Cover with another towel and let rise for another 1 to 2 hours. When its ready the dough will not readily spring back when poked with a finger. At least 20 minutes before the dough is ready, heat the oven to 475. Place the dutch oven in the oven as it heats. When the dough is ready, carefully remove the pot and take off the lid. Slide your hand under the dough and place it in the pot with the seam side up. The dough will lose its shape in the process but that is ok. Just give the pot a shake or two to distribute the dough evenly. Don't worry if its not perfect, it will straighten out as it bakes. Cover and bake for 30 minutes. Remove the lid and bake for another 5 minutes until the top is beautifully browned. Remove from the dutch oven and let it cool for one hour before slicing. (Although there have been many times when we haven't waited that long!)

I know this sounds a bit complicated but it really isn't. Once you make it one or two times, it is pretty easy. Then you will be asked to make it over and over again by your family.