Ingredients:

  • 3 cups (384g) all-purpose flour, plus more for dusting
  • 1 ¾ teaspoons (8g) kosher salt
  • ¼ teaspoon (1g) active dry yeast
  • 1 ½ cups (360ml) lukewarm water (about 105-115°F / 40-46°C)

Instructions:

  1. In a large bowl, whisk together flour, salt, and yeast.
  2. Pour in the lukewarm water and stir until just combined. Do not overmix. The dough will be shaggy and sticky.
  3. Cover the bowl with plastic wrap or a clean kitchen towel and let rise at room temperature for 12-18 hours. The dough should be bubbly and doubled in size.
  4. Gently turn the dough out onto a lightly floured surface. Shape into a round. Be gentle – don't punch down the air.
  5. Place the shaped dough on a piece of parchment paper. Cover loosely and let rest for 30 minutes to 1 hour.
  6. While the dough is proofing, preheat the oven to 450°F (232°C) with the Dutch oven inside.
  7. Use a sharp knife or lame to score the top of the dough with a slash or cross pattern.
  8. Carefully remove the hot Dutch oven from the oven. Lift the dough (with the parchment paper) and gently place it into the hot Dutch oven. Cover with the lid.
  9. Bake for 30 minutes with the lid on.
  10. Remove the lid and bake for another 15-20 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C).
  11. Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.