Dutch Oven Bread

Directions

1. 1
   ["THE AUTHENTIC WAY:", "In a large bowl or mixer, dissolve the yeast in the warm water. Add the flour and salt and mix thoroughly. Cover the bowl with plastic wrap and let rest on a counter at room temperature at least six hours, and preferably overnight.", "It'll be loose and bubbly. That's ok. You're doing the right thing! Bubbles mean the yeast-y enzymes are doing their thing and developing a nice flavor in your dough. Work it enzymes!", "Dust a cutting board with some flour and scrape the dough onto it (I suggest using a spatula and NOT your hands - you'll spend 10 minutes trying to get the dough off! Not that I am speaking from experience... wah wah.) Sprinkle a bit of flour over the top of the dough, as it will be VERY sticky.", "Don't knead the dough, just fold the dough over onto itself a couple of times, and shape it into a ball. You can do this by pulling the dough around the edges and folding them underneath. Place the dough on the counter on a piece of parchment paper and cover with a towel. Let rise for another 1 to 1 1/2 hours.", "THE CHEATER'S WAY:", "In your bread maker... (Can you see where this is going already? Lazy much? Yes, yes I am.) Into your bread maker bowl, add warm water, then flour, salt and yeast. Make sure the yeast doesn't come into contact with the water! Follow this order when adding your ingredients into your bread maker.", "Put in bread maker on \"dough\"" setting.""