Ingredients:

  • 3 cups (390g) all-purpose flour
  • 1.5 tsp (9g) fine sea salt
  • 0.5 tsp (2g) instant yeast
  • 1.5 cups (355ml) warm water

Instructions:

  1. In a large mixing bowl, whisk together the flour, salt, and instant yeast. Pour in the warm water and stir with a wooden spoon until a shaggy, sticky ball forms and no dry flour remains. Cover the bowl tightly with plastic wrap.
  2. Let the dough rest at room temperature for 13 hours 15 minutes until it has more than doubled in size and the surface is dotted with bubbles.
  3. Turn the dough out onto a floured surface. Using floured hands, gently fold the edges toward the center to form a rough ball. Place the dough onto a piece of parchment paper, cover with a towel, and let it rest for 30 minutes.
  4. Preheat the oven to 450°F (230°C) with the Dutch oven inside. Carefully remove the hot pot, lift the parchment paper to lower the dough ball inside, cover with the lid, and bake for 30 minutes.
  5. Remove the lid and continue baking uncovered for another 15 minutes until the crust is mahogany-colored and the bottom sounds hollow when tapped.