Large bowl, wisk or fork, and wooden spoon
Plastic wrap and parchment paper
3 cups all purpose flour, plus more for shaping.
2 teaspoons sea salt
3/4 teaspoon instant yeast
1 1/2 cups of warm water (approx 110-115 degrees F)
Dutch Oven – a heavy lidded pan with handles that can be heated to 450 degrees F
Mix the flour, salt and yeast in a large bowl. (a wisk or fork will work)
Pour in the warm water and stir with a wooden spoon until a shaggy dough forms.
Mixture will be wet and very sticky to the touch.
Cover bowl tightly with plastic wrap.
Set aside in a warm place for 8 to 18 hours.
The dough should rise, bubble and flatten on top.
When it’s ready, preheat your oven to 450 degrees F.
Place a 6 quart “Dutch Oven” Pan & Lid in the preheated oven for 30 minutes.
Uncover dough. “Punch” down the dough.
Generously flour a sheet of parchment paper.
Transfer dough on to the paper. With floured hands, quickly shape it into a ball.
Lightly sprinkle the top of the dough ball with flour.
Top with a sheet of plastic wrap and let it rest for 30 minutes.
Remove “Dutch Oven” with lid from the oven.
Uncover your dough ball. Transfer it into the pan with the parchment paper.
Cover with the lid and return it to oven for 45 minutes.
Uncover and bake for another 10 to 15 minutes until the dough is baked through and golden brown on top. Be careful not to burn yourself by removing the bread from the pan.