Crusty Artisan Bread with 18 Hour Fermentation for 10 Servings

Instructions:

1. In a large glass bowl, whisk together the bread flour, fine sea salt, and instant yeast until well combined.
2. Add the lukewarm water to the dry ingredients and mix with a spatula or your hands until a shaggy, sticky mass forms and no dry flour remains.
3. Cover the bowl tightly with plastic wrap or a lid and let it rest at room temperature (approx. 70°F) for 12 to 18 hours until the dough has doubled in size and the surface is dotted with bubbles.
4. Place a 4 to 6-quart Dutch oven (with lid) into the oven and preheat to 450°F (232°C) for at least 30 minutes.
5. Carefully turn the dough onto a piece of parchment paper. Using oven mitts, remove the hot Dutch oven and lower the dough (on the parchment) into the pot.
6. Cover the pot with the lid and bake for 30 minutes. Remove the lid and continue baking for 15 minutes until the crust is a deep mahogany brown and the internal temperature reaches 200-210°F.
7. Remove the bread from the pot and let it cool on a wire rack for at least 1 hour before slicing to allow the crumb to set.