Ingredients:

  • 3 cups (384g) all-purpose flour, plus more for dusting
  • 1 3/4 cups (414ml) lukewarm water (around 105-115°F or 40-46°C)
  • 1 1/2 teaspoons (9g) salt
  • 1/4 teaspoon (1g) instant or rapid rise yeast

Instructions:

  1. In a large bowl, combine flour, water, salt, and yeast. Stir until just combined and a shaggy dough forms.
  2. Cover the bowl with plastic wrap and let rise at room temperature for 12-18 hours (or even up to 24 hours) until doubled and bubbly.
  3. Gently turn the dough out onto a heavily floured surface. Form into a round loaf.
  4. Place the loaf on a piece of parchment paper, seam-side down. Cover loosely with plastic wrap and let rise for 30-60 minutes.
  5. Preheat oven to 450°F (232°C). Place the Dutch oven (with the lid) in the oven while it preheats.
  6. Carefully remove the hot Dutch oven from the oven. Remove the lid, place the parchment paper (with the loaf) inside. Score the top of the loaf with a sharp knife or lame.
  7. Cover the Dutch oven and bake for 30 minutes.
  8. Remove the lid and bake for an additional 10-15 minutes, or until the crust is deeply golden brown.
  9. Carefully remove the loaf from the Dutch oven and let cool completely on a wire rack before slicing and serving.