Step 1

In a large mixing bowl, whisk together the bread flour, yeast, and salt.

Step 2

Pour warm water over dry ingredients.

Step 3

Mix in the water, until all of the flour is absorbed. The dough will be very wet and sticky.

Step 4

Push all of the dough towards the center of the bowl and cover tightly with plastic wrap.

Step 5

Place the dough in a warm spot, like a window sill, near the oven, or even in the oven with just the light on.

Step 6

Let the dough rise for 3 hours. Optional: Place covered dough in the refrigerator overnight or for up to 3 days.

Step 7

If the bread was in the refrigerator, allow it to come to room temperature for about an hour. Preheat the oven to 450 degrees with a dutch oven placed on the middle rack so it can preheat as well. If you do not have a dutch oven, use a pizza stone or baking sheet. See notes.

Step 8

Using a spatula or plastic bench scraper, loosen the dough from the sides of the bowl by scraping the dough inward.

Step 9

Dump the dough on a well floured surface.

Step 10

Use the scraper to fold the dough gently over itself a few times until it starts to stick together.

Step 11

Flip the dough so the folded seam side is down. Use your hand and the scraper to gently tap the dough into a round loaf.

Step 12

Use a sharp knife or bread lame to score an ‘x’ into the top of the loaf.

Step 13

Gently twist the loaf with one hand on the side and the scraper underneath onto a sheet of parchment paper.

Step 14

Transfer the loaf to the preheated dutch oven (or pan/stone) holding the ends of the paper.

Step 15

Cover the dutch oven with the preheated lid.

Step 16

Bake for 30 minutes covered. If not using a dutch oven, bake uncovered for 30-40 minutes.

Step 17

Uncover and bake for another 10-15 minute or until deep golden brown.

Step 18

Remove the bread for the dutch oven and cool on a wire rack for about an hour before slicing.