Ingredients:

  • 3 cups (390g) all-purpose flour
  • 1.5 tsp (9g) fine sea salt
  • 0.5 tsp (2g) instant yeast
  • 1.5 cups (355ml) 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 until the flour is hydrated and the dough looks shaggy and clumpy. Stop as soon as no dry flour remains.
  2. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Leave the bowl at room temperature for 12 to 18 hours until the dough has more than doubled in size and the surface is dotted with bubbles.
  3. Preheat the oven to 450°F (230°C) with an empty Dutch oven inside. Turn the dough out onto a floured surface, gently fold the edges toward the center to form a rough ball, place on parchment paper, and let rest for 30 minutes.
  4. Lift the parchment paper and dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
  5. Remove the lid and bake for another 10–15 minutes until the crust is a deep mahogany color and the bottom sounds hollow when tapped.