Step 1

In a large bowl, combine the flour, active dry yeast, salt, dried basil, and garlic powder. Give it a stir before adding in the lukewarm warm.

Step 2

Using a large wooden spoon (or a spatula), stir to combine, until everything has been incorporated.

Step 3

Cover the same bowl with plastic wrap, and let the dough rest in a warm spot in your kitchen for 12 to 20 hours, until the surface is dotted with bubbles and have doubled in size.

Step 4

Lightly flour your kitchen counter, gently remove the dough from the bowl onto the counter, and gently fold the dough into a round ball. I fold the dough from the sides and gently tuck the bottoms in with my fingertips.

Step 5

On a flour sack towel (or parchment paper), sprinkle on cornmeal or flour then transfer the dough on to it, sprinkle more cornmeal/flour on top, and cover with a towel. Let rise for another 2 hours.

Step 6

30 minutes before the second proof is done, heat the oven to 450F with your Dutch oven inside it.

Step 7

When the proofing is done, carefully transfer the dough into the (HOT) Dutch oven, score the top of the bread lightly with a knife, bake for 30 minutes with the lid on, and then bake for 10-15 minutes with the lid off or until it has reached the golden shade of bread you desire.

Step 8

Once done, let the bread rest for 10 minutes before cutting.