This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Dutch Oven No-Knead Crusty Bread

1½ cups warm water (about 120˚—tap water is fine, but be sure to use a thermometer to check the temperature)
1 packet active, dry yeast
½ teaspoon sugar
1½ cups + 2 tablespoons all-purpose flour, plus more for dusting
1½ cups + 2 tablespoons bread flour
½ tablespoon coarse ground kosher salt

In a stand mixer, using the whisk attachment, mix together the water, yeast and sugar. Mix for approximately 30-45 seconds. Let sit until the mixture bubbles, about 10 minutes. Remove the whisk attachment and replace with the dough hook.

In a separate bowl, combine flours and salt with a hand whisk. Turn the mixer to low, and slowly add in the flour and salt mixture, about ¼ cup at a time. The dough will be very moist. It’s OK to add another ¼ cup flour, but no more.

Use a silicone spatula to transfer the dough to a large bowl to let it rise. It will be messy and sticky. Cover the bowl with plastic wrap. Then wet a tea towel and place it in microwave for no more than 1 minute. Handle carefully when removing the towel, and place it on top of the plastic-covered bowl. This will help with the rising process. Leave it in a warm place for 2-3 hours to rise until it's doubled in volume (If it's cold out, I like to preheat my oven for a few minutes, then turn it off, then place the bowl in the oven, trapping the heat inside. If your house is warm, just leave it out, or if it's warm outside you can place it there).

Heat your oven to 450˚. Place your Dutch oven inside the oven, with the lid on. You will need to remove the knob on the lid if it is not metal because It's not supposed to be used in the oven at more than 350°.

Once the oven reaches 450°, keep it preheating for another 20 minutes, so the Dutch oven gets good and hot.

Place a piece of parchment paper on the counter, dust it with flour, then scrape the dough onto the paper. Make it into as much of a "loaf" shape as you can by folding the edges up on top of it (a silicone spatula works well for this).

Remove the Dutch oven from the oven, and remove the lid. Carefully lift the dough into the Dutch oven, and using a very sharp knife or lame, cut a few slits across the top of the loaf about ½ʺ deep, across the entire top.

Place the cover back on the Dutch oven, and place it in the oven on the center rack. Bake for 35 minutes. Remove the lid, and bake for another 5-10 minutes, until a golden-brown color forms; longer, if necessary.

Using heavy-duty oven mitts, remove the loaf from the Dutch oven, and turn it upside down and gently knock on the bottom—it should sound hollow if done. Place it on a wire rack or cutting board to cool for at least 10 minutes (preferably 30 minutes to an hour, if you have time) before slicing. Serve with butter and a sprinkling of kosher salt if desired.