Artisan Bread: Rustic Loaf Ready in 4 Hours

Instructions:

1. Whisk together 450g bread flour, 10g kosher salt, and 3g instant yeast in a large glass bowl. Pour in 350ml of warm water (aim for 100°F) and use a sturdy spatula to stir until no dry streaks of flour remain. Note: The dough will look shaggy and messy; this is exactly what we want.
2. Drizzle 1 teaspoon of olive oil around the edges of the bowl to prevent sticking. Cover tightly with plastic wrap and let it sit in a warm, draft free spot until the dough has doubled in size and looks bubbly, about 3 hours.
3. Place your empty Dutch oven (with the lid) into the oven and preheat to 450°F. Bake the pot for at least 30 minutes until the metal is radiating intense heat. Note: This creates the immediate oven spring needed for a tall loaf.
4. Turn the sticky dough onto a flour dusted surface. Instead of kneading, use your floured hands to fold the edges toward the center, creating a round ball. Flip it over so the seam side is down, and let it rest on a piece of parchment paper for 15 minutes until the surface looks taut.
5. Dust the top with a pinch of flour and use a sharp knife to slash a 1/2 inch deep X across the top. Carefully lift the parchment paper and drop the dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes until the structure is set and pale gold.
6. Remove the lid and continue baking for another 12-15 minutes until the crust is a deep, burnished mahogany. Tap the bottom; it should sound hollow like a drum.
7. Transfer the loaf to a wire rack. Let it cool for at least 45 minutes until the internal starches have finished setting. Note: Cutting too early will result in a gummy, wet interior as the steam escapes too fast.