5 Minute Artisan Bread

INGREDIENTS : 
- 3 cups warm water
- 1 1/2 TB yeast
- 2 1/2 tsp salt
- 6 1/2 cups flour

DIRECTIONS : 
1. MIX
          Combine all ingredients in a bowl. Stir with a spoon until there are no more dry spots and the dough is uniformly moist.
2. FIRST RISE
          Cover loosely (not airtight) and let rest 2 hours or until doubled.
3. At this point the dough may be used. If you wish to save the dough for later, place it in the refrigerator for up to 2 weeks. The longer the dough sits in the refrigerator the more sourdough of a flavor it will get.

After first rise. Note : this bread creates a wet dough

4. SECOND RISE
         When ready to use, separate the dough into two portions. Dust your work surface with flour and quickly work the dough into shape, pulling from the top of the dough toward the bottom, creating a smooth surface. This is a fast process and should take no more than 60 seconds.
5.                 Option 1 : Leave the dough to rise for 40 minutes  directly on the baking pan you plan to use.
                    Option 2 : (my preferred method) Allow the dough to rise for 40 minutes in a round bottom bowl, which will help the dough keep your desired rounded shape.
5. BAKING
                    Option 1 : Twenty minutes before baking, preheat the oven to 450 degrees. Bake for 30 minutes on open air pan
                    Option 2 : (my preferred method) Turn dough from bowl into cast iron dutch oven with lid and place dutch oven in oven. Turn oven on to 450 degrees and bake for 30 minutes. Take the lid off and bake for an additional 15 minutes, until the crust turns a golden brown.

TIP : Why do I choose to cook this bread in a cast iron dutch oven? Because the moisture from the bread gets trapped inside the dutch oven, creating a crisp crust and it also creates a better rise as the heat circulates inside the dutch oven.