Ingredients
3 cups (360g) all-purpose flour or bread flour
2 tsp coarse kosher salt
1/2 tsp instant yeast or active dry yeast
1 1/2 cups (360ml) warm water (about 105°F to 110°F)
Instructions
1. Mix the Dough: In a large mixing bowl, whisk together the flour, salt, and yeast. Pour in the warm water and stir with a wooden spoon or spatula until a shaggy, wet dough forms (no dry flour remaining).
2. First Proof (Long Rise): Cover the bowl tightly with plastic wrap or a damp towel. Let it rest at room temperature for 12 to 18 hours until doubled in size, bubbly, and sticky.
3. Preheat Oven & Dutch Oven: Place a 4 to 6-quart Dutch oven (with the lid on) into your oven. Preheat to 450°F (230°C) for 30 minutes to get the pot smoking hot.
4. Shape the Dough: Turn the sticky dough out onto a well-floured piece of parchment paper. Fold the edges in toward the center to shape it into a round ball. Dust the top lightly with flour and cover loosely with a towel while the oven preheats.
5. Bake Covered: Carefully remove the hot Dutch oven. Lift the dough by the edges of the parchment paper and lower it into the pot (parchment included). Cover with the lid and bake for 30 minutes.
6. Bake Uncovered: Remove the lid and bake for an additional 12 to 15 minutes until the crust turns a deep golden brown.
7. Cool: Transfer the loaf to a wire rack. Allow it to cool for at least 30 minutes before slicing to let the crumb set properly.