Sourdough Dutch Oven Bread

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4 cups flour (All-purpose or bread flour work best. For whole wheat: use 2 cups all-pupose and 2 cups whole wheat flour)

1 teaspoon kosher salt

1 teaspoon active dry yeast

1 ½ cups warm water

olive oil for coating crust, if desired

5 to 6 quart Dutch Oven with lid

Parchment paper

Note: Ingredients may have been altered from the original.

Directions at kitchenjoyblog.com

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