Start by pulling all of your ingredients onto your countertop.

I always sift my flour ahead (I should show you on the video and I often forget, sorry), so sift your flour and set it aside.

Next, In a large mixing bowl, place flour, yeast, and then salt very opposite the yeast (you don't want them touching.

Now, mix the dry ingredients mixture.

First mix the area with yeast and flour.

Then combine that with the rest of the flour and the salt portion.

Next, add in the water, and the olive oil.

Mix, until then it all comes together and the dough is pulled from the sides and form a ball.

At this point, cover the bowl with plastic wrap and allow it to rest on the countertop (not in the heated area) for 1 hour.

At the One Hour Interval, It is TIME to PREHEAT your oven to 450° F.

While the oven is preheating you will prep your bread for baking and allow it to rest once done, as this should take only a minute or 2.

Please note: at this point, if you choose to use a Dutch Oven you can use it 'cold', and follow each step here as though it is being prepared under a glass bowl.

Alternatively, follow the notes below to heat the dutch oven and use it differently. *****

Once the dough has sat for that hour plastic-wrapped in the bowl, at the end of 1 hour, you will begin to work with it.

Before removing the dough from the bowl, incorporate your freshly milled pepper and caraway seeds into the bread.

Now, using a spatula, your hand, or a spoon, fold those ingredients into the dough before placing it on your countertop.

Next, once incorporated, it's time to form an official ball of dough.

Place the dough (that you just incorporated caraway and pepper in) onto a floured workspace (using some of that additional flour that you have from the recipe above)

If any of the freshly added pepper or caraway comes out, just roll the 'sticky portions' of the dough right back over them and pick it up back up. Alternatively, you can pick it up and spray the top with water before baking to ensure it's all used.

Pulling it up and pulling it over itself (either your hands or a dough scraper) tuck and pull to stretch that dough and work it into a nice ball.

TIP: IF the dough is sticking to your hands keep the tips covered in flour.

Continue to pull the dough from below to the top and when you get the good size ball, place it on a piece of parchment paper if you are using a glass oven-proof bowl as I did (4 qt pyrex bowl)

Then atop the dough, cover it with an inverted glass, oven-proof bowl, like a pyrex glass bowl.

ALTERNATIVE Prep METHOD - Dutch Oven See Notes below.

Now it's time to preheat the oven to 450° F

Once the oven has fully come to temperature, remove the pyrex dome, RIP your bread, (I used kitchen shears and made six cuts).

Then, spray a mist of water atop.

HINT: If you want to also toss the remnants of caraway seed, milled pepper, or even some garlic salt, now is the time).

Place the bowl dome back atop the bread. (or lid onto cold dutch oven)

Place the Domed Bowl or cold dutch oven into the oven and bake for 20 Minutes Covered at 450°F.

Then at 20 minutes, open the oven and remove the domed cover, or if you used a dutch oven, remove the lid. (use oven mitts, this will be HOT)

Decrease the heat to 400°F and allow the bread to bake for an additional 25 minutes (until the top presents as golden brown as in my photo.

Remove, rest for at least 15 minutes, then serve warm!

Enjoy! ~ Dana XO