Ingredients:

  • 3 cups (385g) all-purpose flour, plus extra for dusting
  • 1 ¾ cups (415ml) lukewarm water (around 105-115°F/40-46°C)
  • 1 ½ teaspoons (9g) kosher salt or sea salt
  • ¼ teaspoon (approx. 1g) instant dry yeast

Instructions:

  1. In a large bowl, whisk together the flour, salt, and yeast.
  2. Pour in the lukewarm water and stir until just combined. The dough will be shaggy and sticky.
  3. Cover the bowl with plastic wrap or a damp towel. Let it rise at room temperature for 12-18 hours. The dough should more than double in size and be full of bubbles.
  4. Gently turn the dough out onto a heavily floured surface. Fold it over on itself a few times to form a round.
  5. Line the dutch oven with parchment paper, place the shaped dough into the lined Dutch oven, seam-side up. Cover and let rise for another 2 hours at room temperature.
  6. Preheat oven to 450°F (232°C) with the Dutch oven inside.
  7. Carefully remove the hot Dutch oven from the oven. Using a sharp knife or lame, score the top of the loaf with a cross or slash.
  8. Cover the Dutch oven and bake for 30 minutes.
  9. Remove the lid and bake for another 5-10 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C).
  10. Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.