Ingredients:

  • 3 cups (360g) all-purpose flour
  • 1½ teaspoons (8g) salt
  • ½ teaspoon (2g) instant yeast
  • 1½ cups (360ml) warm water (about 110°F/43°C)

Instructions:

  1. In a large mixing bowl, whisk together the flour, salt, and instant yeast until evenly mixed.
  2. Pour in the warm water and stir with a wooden spoon until a shaggy dough forms.
  3. Cover the bowl with plastic wrap or a kitchen towel and let the dough rest at room temperature for 12 to 18 hours.
  4. After the dough has risen, sprinkle a work surface with flour, turn the dough out, and fold it over on itself a few times. Shape it into a ball.
  5. Place the dough seam-side down on a piece of parchment paper, cover with a towel, and let it rest for an additional 1 to 2 hours.
  6. About 30 minutes before baking, preheat your Dutch oven (with its lid) in the oven at 450°F (230°C).
  7. Carefully remove the Dutch oven, lift the dough using the parchment paper, and transfer it inside. Cover with the lid and bake for 30 minutes.
  8. Remove the lid and bake for another 15 minutes, until the bread is golden brown.
  9. Transfer the loaf to a wire rack and let it cool for at least 30 minutes before slicing.