Step 1

1 In a large bowl, whisk together the flour, yeast, salt, and grits and flaxseeds (if using)

Step 2

2 Make a well in the center of the flour mixture and add the water and olive oil

Step 3

3 Using a wooden spoon, stir until a shaggy, wet and sticky dough forms

Step 4

4 Cover the bowl with greased plastic wrap — greased side facing inside the bowl — and leave at room temperature for at least 8 hours and up to 14 hours

Step 5

5 The dough will rise and bubble and flatten across the top

Step 6

6 Toward the end of the rising time, place a 6-quart Dutch oven and lid on a rack in the middle of the oven

Step 7

7 Preheat the oven to 450 degrees

Step 8

8 Generously flour a clean work surface and, using a rubber bench scraper or lightly greased silicone spatula, scoop the dough out of the bowl onto the counter

Step 9

9 The dough will still be very wet and sticky, but there’s no need to knead it — just flour the top and sides to keep the outside of the dough dry enough to shape it into a roundish ball by pulling the edges to the center of the dough

Step 10

10 You can use the rubber bench scraper to assist in the folding

Step 11

11 Flour a 14- to 16-inch piece of parchment paper

Step 12

12 Cupping your hands around opposite sides of the dough, gently but decisively transfer the dough to the paper, fold-side down

Step 13

13 Dust with more flour wherever sticky dough becomes exposed, and loosely cover with a clean, dry kitchen towel

Step 14

14 Allow to rest for 30 minutes

Step 15

15 The dough will have risen slightly and should bounce back when gently poked

Step 16

16 Remove the Dutch oven from the oven and set the lid aside

Step 17

17 (I like to keep pot holders on the lid and handle of the Dutch oven to remember that it’s very hot

Step 18

18 )

Step 19

19 Lift the towel off the bread and, using a serrated knife, slash two vents into the surface of the dough to make a big “X

Step 20

20 ”

Step 21

21 Holding two sides of the parchment paper, lower the paper and dough into the hot Dutch oven

Step 22

22 Re-cover the pot and place in the oven

Step 23

23 Bake for 35 minutes, then remove the lid and bake for another 20 to 25 minutes, until the bread is golden brown across the top and sounds hollow when tapped

Step 24

24 Remove from the oven and let cool in the Dutch oven for 15 minutes, then transfer to a wire rack and cool for 1 hour before slicing and serving