Ingredients:

  • 3 cups (375g) bread flour
  • 1 1/2 tsp (5g) fine sea salt
  • 1/2 tsp (2g) instant yeast
  • 1 1/3 cups (315ml) warm water

Instructions:

  1. In a large bowl, whisk together the bread flour, fine sea salt, and instant yeast.
  2. Pour in the warm water and stir with a spoon until a shaggy mass forms and no dry flour remains.
  3. Cover the bowl tightly with plastic wrap or a damp kitchen towel and let the dough sit at room temperature for 3 hours until doubled in size.
  4. Place a Dutch oven with the lid on into the oven and preheat to 450°F (232°C).
  5. Turn the dough out onto parchment paper, shape into a rough ball, and carefully lift the paper to drop the dough into the preheated Dutch oven.
  6. Cover with the lid and bake for 30 minutes.
  7. Remove the lid and bake for an additional 12–15 minutes until the crust is deep mahogany-brown and the bottom sounds hollow when tapped.