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In a large bowl, mix the flour, dry yeast, and salt.
Gradually add warm water and stir until a rough dough forms.
Cover the bowl with plastic wrap or a towel and let the dough rest for 12–18 hours at room temperature until bubbles form and it doubles in size.
Dust your work surface with flour, gently shape the dough into a round loaf without kneading.
Place the loaf on a parchment-lined baking sheet or into a preheated Dutch oven.
Preheat the oven to 230°C (450°F). If using a Dutch oven, preheat it as well.
Score the top of the dough with a sharp knife to allow expansion.
Bake for 30 minutes covered (if using Dutch oven), then remove cover and bake an additional 15 minutes until crusty and golden.
Let cool on a wire rack before slicing.
Serving and Storage Tips:
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