Ingredients:

  • 375g (3 cups) All-purpose flour
  • 350ml (1.5 cups) Lukewarm water (100°F)
  • 8g (1.25 tsp) Fine sea salt
  • 1g (0.25 tsp) Active dry yeast

Instructions:

  1. In a large mixing bowl, whisk together the flour, salt, and yeast. Pour in the lukewarm water and stir with a wooden spoon until no dry streaks remain and a shaggy, sticky dough forms.
  2. Cover the bowl tightly with plastic wrap and let it sit at room temperature (approx 70°F) for 12 to 18 hours until the surface is dotted with bubbles.
  3. Place an empty 4 to 6-quart Dutch oven with its lid into the oven and preheat to 450°F (230°C) for at least 30 minutes.
  4. Turn the dough onto parchment paper. Fold the edges toward the center to form a ball. Carefully lift the parchment and place it into the preheated Dutch oven.
  5. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 12-15 minutes until the crust is deep mahogany and the internal temperature is 210°F.