Fresh bread is great anytime. Enjoy bread outdoors with this delicious recipe.
Combine the flour, water, yeast, and salt in the bowl of a stand mixer fitted with a dough hook. Mix on medium speed until the dough is smooth and elastic, 5 to 10 minutes. You may need to stop the mixer and remove the dough from the dough hook if the dough is not developing thoroughly.
When the dough looks smooth, cut off a piece and stretch it. If it stretches to the point of transparency, it’s mixed enough. If not, continue mixing.
Remove the bowl from the mixer and cover it with a pot lid or plastic wrap. Allow the dough to rise until it has doubled in size and does not spring back when you push your finger into it, 2 to 4 hours.
Turn the dough out onto a work surface and knead it for about 5 minutes to release the gas and redistribute the yeast. Shape it roughly into a ball, place in greased Dutch oven and cover it with the lid, a towel, or plastic wrap.
Allow the dough to rise again, 30 to 60 minutes (less if it’s very hot and humid, more if it’s cold).
Preheat the oven to 450 F. or prepare your coals if baking outside.
Baste with 1 tablespoon olive oil, or more if you like, gently over the surface of the dough. Score the bread with a sharp knife or razor, making an X or a hash mark; this will allow the dough to expand freely. Sprinkle the dough with salt. Cover the pot and place it in the oven.
After 30 minutes, remove the lid, reduce the oven temperature to 375 F, and continue baking until the bread is nicely browned and cooked through. It should have an internal temperature of 200 F or so when done. If you are baking this over coals, be sure to leave the lid on and check for browning. If needed add a few more coals to the top of the oven to brown the bread.
Allow the bread to rest on a rack for at least 30 minutes so that the interior finishes cooking.