• In a large bowl combine your ingredients.
  3, 1/4 Cup Bread Flour, 1 + 2/3 cups Warm Water, 1/4 tsp Instant Dry Yeast, 2 tsp Diamond Crystal Kosher Salt
• Note: If you're using AP flour, use 1 + 1/2 cup warm water instead.
• Mix with your hands. The dough should feel "wet" and "sticky" and shouldn't hold it's shape.

  If it does hold it's shape, you need more water. Add 1 tbsp of warm water at a time until it's sticky a sticky loose blob.
• Cover the bowl with saran wrap or a damp dish cloth.
• Allow to ferment at room temperature for 12-16 hours.

Proofing the Dough Ball

• Take the saran wrap or towel off and put some flour on your hands. Then fold the sides in to form a ball.
• Line a baking sheet with some parchment paper and lightly dust the surface with some AP flour.
• Put the dough ball onto the paper, seam side down.
• Cover the dough with the same bowl you just used to ferment in and allow to proof for 2 hours.
• After 1 hour of proofing, preheat your oven to 450F and put your dutch oven in.

Baking the Bread

• Remove the bowl from the top of the bread. Trim excess parchment paper and then carefully transfer the parchment paper + dough ball to the dutch oven.
• Put the lid on and back on the center rack for 30 minutes.
• After 30 minutes take the lid off and bake for 15 minutes uncovered.
• After 15 minutes take out of the oven and remove from dutch oven. Place on a wire rack to rest for 1-2 hours.
• Then slice and enjoy!