Ingredients:

  • 400g all-purpose flour
  • 8g sea salt
  • 1g active dry yeast
  • 350ml lukewarm water

Instructions:

  1. In a large mixing bowl, whisk together the flour, salt, and yeast until well combined.
  2. Pour in the lukewarm water and stir with a wooden spoon or spatula until a shaggy, sticky dough ball forms with no dry flour pockets.
  3. Cover the bowl tightly with plastic wrap and allow it to sit at room temperature for 18 hours until the surface is dotted with bubbles and the dough has doubled in size.
  4. Place a 6-quart Dutch oven into the oven and preheat to 230°C for at least 30 minutes. While preheating, gently shape the dough into a boule on a sheet of parchment paper.
  5. Carefully transfer the dough (on the parchment) into the hot Dutch oven. Bake covered for 30 minutes, then remove the lid and bake for an additional 15 minutes until the crust is deep mahogany.