Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1 1/2 tsp (9g) fine sea salt
  • 1 tsp (3g) instant yeast
  • 1 1/2 cups (350ml) warm water

Instructions:

  1. In a large bowl, whisk together the flour, salt, and instant yeast. Pour in the warm water and stir with a spoon just until the flour is hydrated and the dough is wet and shaggy.
  2. Cover the bowl with a damp cloth or plastic wrap and let the dough rest in a warm, draft-free spot for 2 hours until it doubles in size.
  3. About 30 minutes before the rise is finished, place an empty Dutch oven with the lid on into the oven and preheat to 450°F (230°C).
  4. Turn the dough onto a floured surface and gently fold the edges toward the center to form a rough ball. Lift the dough using parchment paper and slide it into the preheated Dutch oven. Score a 1/2-inch deep X or a single line across the top.
  5. Bake with the lid on for 30 minutes. Remove the lid and bake for another 12–15 minutes until the crust is a deep, golden mahogany.