Ingredients:

  • 3 cups (400g) all-purpose flour
  • 1.5 tsp (9g) fine sea salt
  • 0.25 tsp (1g) active dry yeast
  • 1.5 cups (355ml) room temperature water

Instructions:

  1. In a large glass bowl, whisk together the flour, salt, and yeast. Pour in the water and stir with a wooden spoon until a shaggy, sticky ball forms and no dry flour remains.
  2. Cover the bowl tightly with plastic wrap and let it sit at room temperature for 12 to 18 hours until doubled in size and dotted with bubbles.
  3. Generously flour a workspace and scrape the sticky dough out. Fold the edges toward the center to form a rough ball. Flip it onto a piece of parchment paper, cover with a towel, and rest for 30 to 60 minutes.
  4. While the dough rests, place a 4 to 6-quart Dutch oven with the lid into the oven and preheat to 450°F (230°C) for at least 30 minutes.
  5. Carefully lift the parchment paper with the dough and lower it into the hot Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and bake for another 15 minutes until the crust is deep mahogany brown.