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The Dutch oven retains moisture when baking, so it makes the bread crisper on the outside and moister on the inside. You can easily make this hard type bread without kneading.
Ingredients
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1.5 cups of warm water (360ml, 360g)
1 teaspoon (6 g) salt
1 teaspoon (3 g) instant dry yeast
Plain flour (strong flour) 3 cups (720ml, 435g)
Open the lid after baking 30 minutes at 230 degrees(450F) in the preheated oven and bake for another 10~15 minutes at 200 degrees (390F)