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1
In a large glass bowl whisk together the flour, salt and yeast. Stir in the water with a wooden spoon until a shaggy looking ball forms. Cover tightly with plastic wrap and let rise for 12-18 hours. Alternatively, you can place the bowl in the oven with only the light turned on. The dough should rise in about 6 to 8 hours like this.
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2
When ready to bake the bread, preheat your oven to 450u00b0F with a rack in the middle position.
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3
Turn the dough out onto a well floured counter. Add additional flour to the top of the dough and quickly form into a ball. Cover loosely with plastic wrap and let rest for 30 minutes. While the dough is resting, place a large Dutch oven, with the lid on, into the pre-heated oven to warm for 30 minutes. You can also use any large, lidded cast iron or Pyrex dish, so long as it can handle 450u00b0F.
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4
After rising, place the dough ball into the heated Dutch oven, put the lid on, and bake for 30 minutes.
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5
Remove the lid and return to the oven for an additional 15 minutes, until the loaf is golden brown, sounds hollow when knocked on, and an instant-read thermometer registers between 190u00b0F and 200u00b0F.
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6
Let cool on a wire rack before cutting.
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7
Recipe adapted from Jim Lahey-his recipe was featured in The New York Time's Minimalist column.
