Ingredients:

  • 3 cups bread flour (at least 12% protein recommended)
  • 1 1/2 teaspoons sea salt
  • 1/4 teaspoon active dry yeast
  • 1 1/2 cups warm water (approx. 100°F)

Instructions:

  1. In a large mixing bowl, whisk together the flour, salt, and yeast. Pour in the warm 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. Let it sit at room temperature for 12 to 18 hours until the surface is dotted with bubbles and the dough has doubled in size.
  3. Place an empty 6-quart Dutch oven with its lid into the oven and preheat to 450°F (230°C) for at least 30 minutes. While preheating, turn the dough onto floured parchment paper and gently fold it into a round ball.
  4. Carefully lift the parchment paper and dough, dropping it into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
  5. Remove the lid and bake for an additional 15 minutes until the crust is deep golden brown and the internal temperature reaches 200-210°F.