In a large mixing bowl, combine flour, salt and yeast. Pour in warm water and stir with a wooden spoon until well combined. The dough will be sticky. Cover the bowl and allow it to rise at room temperature for 3-4 hours, or in the refrigerator for up to 15 hours.
Scoop dough onto a floured work surface and shape into a ball. Sprinkle a tiny bit of flour on top of the dough ball and place it on a piece of parchment paper. Cover the dough lightly with plastic wrap. Allow to rise for 30 minutes.
Meanwhile, place an empty dutch oven/cast iron pot*, with the lid on, into the oven and preheat oven to 450 degrees F.
Remove covering from dough ball. Lift the parchment paper and dough ball up, and place inside cast iron pot that’s been preheating in the oven. Cover with lid and return to oven to bake for 30 minutes.
After 30 minutes, remove lid and bake, uncovered for 12-15 more minutes, until golden on top. Remove from oven and allow bread to cool on a wire cooling rack.
Store bread in an open paper bag on the counter for up to 1 week.
Video
Notes
Whole Wheat Flour: For best results, use half whole wheat flour and half white flour. Try stirring in 2 tablespoons of honey to the warm water, for a flavor boost. Make and bake as directed.Mix-Ins: add to the flour mixture, before adding water.
3 large cloves minced garlic plus 2 Tablespoons fresh chopped rosemary,
1 cup favorite kind of shredded cheese (try adding a chopped jalapeño!)
3/4 cup dried cranberries and/or chopped nuts.
No Dutch Oven? Place dough ball on a greased baking tray. Add three cups of boiling water to a 9×13 pan and set it on the lowest oven rack. (This will create steam in the oven to make the bread crusty on the outside). Bake for 30-35 minutes.Freezing Instructions: Make the dough and place in a freezer-safe bag. Freeze for up to 3 months. Thaw completely in the refrigerator, then allow to rise for 30-45 minutes at room temperature before baking. Baked (and cooled) loaves of bread can also be frozen for up to 3 months.