Ingredients:

  • 3 cups (384g) all-purpose flour, plus more for dusting
  • 1 ½ teaspoons (9g) sea salt
  • ¼ teaspoon (0.8g) instant or rapid-rise yeast
  • 1 ½ cups (360ml) lukewarm water
  • Rice flour, or semolina, (for dusting the proofing basket - about 2 tablespoons)

Instructions:

  1. In a large bowl, whisk together flour, salt, and yeast.
  2. Pour in the lukewarm water and stir until just combined. The dough will be shaggy and sticky.
  3. Cover the bowl tightly with plastic wrap and let it rise at room temperature for 12-18 hours, or until doubled in size and bubbly.
  4. Gently deflate the dough on a lightly floured surface. Shape it into a round or oblong loaf.
  5. Place the shaped dough in a well-floured proofing basket (or bowl lined with a floured towel). Cover and let rise for 1-2 hours, or until almost doubled.
  6. Preheat oven to 450°F (232°C). Place the Dutch oven (with the lid on) in the oven during preheating.
  7. Carefully remove the hot Dutch oven from the oven. Gently place the dough into the Dutch oven (you can use parchment paper to help). Score the top of the dough with a sharp knife or lame.
  8. Cover the Dutch oven and bake for 30 minutes.
  9. Remove the lid and bake for another 15-20 minutes, or until the crust is deep golden brown and the internal temperature reaches 200-210°F (93-99°C).
  10. Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving.