A recipe for a hearty artisan boule (a French-style, free-form round loaf) with a thick, crunchy crust and tender crumb.
*Although any dutch oven should work fine here, I'd recommend a cast iron dutch oven combo cooker (I own this one). I prefer to use it with the shallow side on the bottom for this recipe, since it makes it much easier to transfer the dough to the hot pan and slash the loaf.
Recipe adapted from Michael Rhulman via Le Creuset and Tartine Bread
Find it online: https://www.brighteyedbaker.com/rustic-dutch-oven-bread/