Instructions

• In a large bowl, combine 3 cups all-purpose flour, 2 teaspoons active dry yeast, and 2 teaspoons salt; stir to mix the dry ingredients evenly.
• Make a shallow well in the center of the dry mixture and add 1 1/2 cups lukewarm water (about 100–110°F). Use a wooden spoon to slowly stir from the center outward until the ingredients are fully combined and a shaggy, sticky dough forms. Do not knead.
• Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 1–2 hours, until it has almost doubled in size.
• About 30 minutes before you plan to bake (while the dough is rising or when it has nearly doubled), place the dutch oven with its lid inside your oven and preheat the oven to 450°F. Preheating the pot for at least 30 minutes ensures it is thoroughly hot.
• When the dough has nearly doubled, generously flour a work surface or sprinkle about 1 tablespoon of flour onto the surface to prevent sticking. Using a rubber spatula or scraper, gently scrape the dough out of the bowl onto the floured surface.
• With floured hands and without kneading, shape the dough into a round loaf by folding the edges toward the center a few times to create surface tension, then gently pat it into a tight round. Avoid pressing or working the dough too much.
• Place the shaped dough seam-side down on a sheet of parchment paper (smooth side up) large enough to lift the dough.
• Wearing oven mitts, carefully remove the preheated dutch oven from the oven. Lift the parchment with the dough and place it into the hot dutch oven. Replace the lid.
• Bake covered at 450°F for 30 minutes. After 30 minutes, remove the lid and continue baking for an additional 10 minutes to brown and crisp the crust.
• Using oven mitts, remove the dutch oven from the oven and transfer the bread (on the parchment) to a cooling rack or cutting board. Allow the bread to cool for about 10 minutes before slicing and serving.