Ingredients:
3 1/4 cups (425 grams) all-purpose flour
2 teaspoons fine sea salt
1/2 teaspoon active dry yeast
1 1/2 cups warm water (about 110°F)
Instructions:
Mix the dough. Stir together the flour, salt and yeast in a large mixing bowl until combined. Add in the warm water and stir with a wooden spoon or spatula until the dough is evenly mixed and no large flour streaks remain. (The dough will look quite loose and shaggy, which is ok.)
Let the dough rise. Cover the bowl with plastic wrap or beeswrap, and let the dough rest at room temperature for 12 to 18 hours.
Shape the dough. Transfer the dough to a well-floured surface. Fold the dough on top of itself — pulling the outer edges up and into the center a few times until the dough feels a bit tighter and holds its shape — to form a round dough ball. (If the dough is sticky or feels too loose at any point, just keep sprinkling on extra flour as needed.) Lightly flour the top of the dough ball, and then carefully flip it upside-down onto a piece of parchment paper, so that the smooth side is on top. Use your hands to shape the ball into an even circle. Lightly flour the top of the dough ball, then loosely cover it with plastic wrap or beeswrap to rest while the oven preheats.
Preheat the oven. Place a Dutch oven or other oven-safe pot with a lid in the oven and preheat to 450°F.
Bake the bread. Once the oven is preheated, carefully remove the pot from the oven and remove the lid. Use the parchment paper to lift the dough ball and place it into the pot. Replace the lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 10-15 minutes, or until the bread is golden brown and crusty.
Cool and serve. Remove the bread from the pot and let it cool on a wire rack for at least 30 minutes before slicing and serving. Enjoy!