Ingredients:

  • 3 cups (384g/13.5 oz) all-purpose flour, plus more for dusting
  • 1 3/4 cups (414ml/14 oz) lukewarm water (about 105-115°F/40-46°C)
  • 1 1/4 teaspoons (6g/.21 oz) kosher salt
  • 1/4 teaspoon (1g/.035 oz) instant or rapid-rise yeast

Instructions:

  1. In a large bowl, combine flour, water, salt, and yeast. Stir until just combined – the dough will be shaggy.
  2. Cover the bowl with plastic wrap or a damp tea towel. Let rise at room temperature for 12-18 hours, or until doubled and bubbly.
  3. Gently turn the dough out onto a lightly floured surface. Shape it into a round or oblong loaf.
  4. Place the shaped dough on a piece of parchment paper. Cover loosely with plastic wrap and let rise for 30-60 minutes.
  5. Place the Dutch oven (with the lid on) in the oven and preheat to 450°F (232°C) for at least 30 minutes.
  6. Carefully remove the hot Dutch oven from the oven. Using the parchment paper as handles, gently lower the dough into the pot.
  7. Cover the Dutch oven and bake for 20 minutes.
  8. Remove the lid and bake for an additional 15-25 minutes, or until the crust is deep golden brown and the internal temperature reaches 200-210°F (93-99°C).
  9. Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving.