3cupsall-purpose flour,plus extra for shaping and baking
1/2teaspoondry active yeast
1 1/2cupswater,room temperature
In a glass bowl, add all of the ingredients, with the exception of the water, and stir together until well combined.
Add the water and stir into the dry ingredients until a dough forms. (You may need to add a tablespoon or so of flour if the dough is too wet, or a tablespoon or so of water if the dough is too dry.)
Form the dough into a ball. Cover the bowl with plastic wrap and place the bowl in a warm part of your kitchen. (I placed mine in the oven to escape any breeze from an open window.)
Let the dough rise for a minimum of 12 hours. You can leave the dough to rise up to 18 hours, but no less than 12!
When ready to bake, place your Dutch oven, along with the lid, into your oven and preheat to 450 degrees.
Next, lay a large sheet of parchment paper on your counter top and lightly dust with flour.
With floured hands, remove the dough from the bowl and form it into a ball on the parchment paper. Cover with a clean kitchen towel and allow the dough to rise for 25 minutes.
Remove the Dutch oven and lift the dough ball, using the parchment paper, into the bottom of the pot. Keep the parchment paper under the dough. This will allow you to lift the bread out easily when baked. Using a sharp knife, gently score the dough with any pattern you like.
Place a lid on the Dutch oven and bake for 30 minutes.
Remove the lid and bake for another 10 minutes.
Remove from oven. Use the parchment paper to lift the bread out of the pot. Place onto a wire cooling rack to cool completely before slicing.