Step 1

In a large mixing bowl mix instant sourdough yeast and salt. Slowly add the warm water (105-110 degrees F) and stir well. Let sit to "bloom" for a couple od minutes, then stir in the flour until a dough forms. If you need to add some water for dry spots or leftover flour add a tablespoon at a time.

Step 2

Cover with a moist towel or plastic wrap for 2 hours in a warm place. If using plastic wrap poke a few tiny holes in it for gasses to escape.

Step 3

Sprinkle some flour onto a flat surface and place the dough onto it. Stretch and fold over the sides to create a round domed shape with the edges tucked (folded) into the bottom.

Step 4

Cover again and let dough rise for 1 additional hour in a warm dry place, or cover and refrigerate if baking the next day (see notes).

Step 5

While the dough is rising (and around the 30 minutes mark) preheat oven to 500 degrees F. Line an enameled Dutch Oven with parchment paper and cover with the lid. Place in the oven while it's preheating.

Step 6

Carefully remove the pot from the oven and remove the lid. Sprinkle some flour on the parchment paper and place the dough inside. Use a sharp knife to make a few slits across the top of the bread to help with expansion.

Step 7

Replace the lid and place the pot in the oven. Reduce heat to 425 degrees F and bake for 30 minutes, covered.

Step 8

Remove the lid to the Dutch oven and bake for another 10-15 minutes. The internal temperature at the center of bread should be around 205 degrees F.

Step 9

Carefully remove the bread from the dutch oven and let cool on a wire rack.