Step 1

Put the yeast and salt in a bowl and add the water.

Step 2

Add all the flour and mix well.

Step 3

Put in a bowl and cover with plastic wrap (not airtight). Let set at room temperature for about 1½ hours.

Step 4

Put in the refrigerator for up to a week or week-and-a-half. (Or bake right away - cut off what you need, shape, and let sit while pot heats).

Step 5

When ready to bake, place an enameled dutch oven, with lid, in a 450 degree oven.

Step 6

Dust the dough with flour, grab a quarter or half (depending on the size loaf you want) and cut off piece with a serrated knife. Using well-floured hands, shape gently into a ball and place on a piece of parchment paper resting on a cookie sheet (or in a small round skillet to help shape). Dust the top with more flour.

Step 7

Let sit on the counter 30 minutes. Then slash the top of the loaf with a serrated knife.

Step 8

Transfer the loaf to the hot dutch oven using the edges of the parchment, replace the lid, and cook for 15 to 17 minutes.

Step 9

Remove lid and continue to cook for another 15 to 17 minutes, or until loaf is a golden brown.

Step 10

Remove to a cooling rack for 30 to 60 minutes before cutting.