Ingredients

6½ cups (1.5 L) bread flour, divided (see cook’s tip)
3 tbsp (45 mL) sugar
2 pkgs (0.25 oz/8 g each) dry active yeast (4½ tsp/22 mL) (see cook’s tip)
2 tsp (10 mL) salt
3 cups (750 mL) warm water (120°F –130°F/49°C –54°C)
2½ tbsp (22 mL) olive oil, divided
1 tbsp (15 mL) quick-cooking old-fashion oats, steel-cut oats, cornmeal, or wheat bran (optional)

Directions

In a large mixing bowl, combine 3½ cups (875 mL) of the flour with the sugar, yeast, and salt.
Add the water and 2 tbsp (30 mL) of the oil to a bowl. Beat on low speed with an electric mixer until moistened; beat on medium speed for 3 minutes.
Add the remaining flour and beat until thoroughly mixed into a stiff batter. Cover the bowl with plastic wrap.
Preheat the oven to 350°F (180°C) for 1 minute and turn off the oven. Place a pan of very warm water in back of the oven on the center rack.
Place the covered bowl on the center rack of the oven and let the dough rise until it has doubled in size (about 1 hour). Remove the bowl from the oven. Stir the batter with a spoon (the dough will deflate).
Brush the bottom and sides of the Rockcrok^® Dutch Oven XL with ½ tbsp (7 mL) of the oil using the Chef’s Silicone Basting Brush.
Scrape the dough from the bowl into the pot, shaping into a mound (the dough will be slightly sticky). Turn the dough over to oil the top. Sprinkle with oats, if desired.
Place the uncovered pot into the oven. Let the dough rise for 25–30 minutes, or until it has doubled in size.
Carefully remove the pot from the oven to avoid deflating the dough. Preheat the oven to 375°F (190°C). Bake, uncovered, for 40–45 minutes or until the top of the bread is a deep golden brown.
Remove the pot from the oven. Carefully place it on a cooling rack. Let the bread cool for at least 30 minutes, then release bread from the edge of the pan using the Cake Tester & Releaser or a table knife.