Dutch Over Bread with Whey

This is a delicious loaf of bread made with leftover whey from making cheese or butter.

Warm the when to luke warm (around 100 degrees). In a large mixing bowl, whisk together the dry ingredients (flour, salt and yeast). Add warm whey and mix together. You can do this by hand or I also like to use a stand mixer on low for just a minute. The dough will be shaggy, loose and sticky and much softer than other bread dough.
Leave the dough in a very warm spot for about 3 hours. I often place the bowl over a warm bowl of water to get started but you can also put it on low in an instant post or just near a heater.
Put dough onto a counter with some extra flour and form it into a ball. The ball should be soft and loose. Place a town over the dough and allow to rest for 30 minutes. While the dough is sitting, turn of the oven to 500 degrees and place your dutch oven in the oven to start warming.
Remove the Dutch oven from the oven and gently move the dough into the Dutch oven - you can sprinkle a bit of water on the bread or simply leave it.. You can add parchment or a little olive oil if you are worried about your bread sticking. Turn the oven to 450 and put the Dutch oven in for 25 minutes.
After 25 minutes, remove the lid and bake for 20 additional minutes.