Ingredients
3 cups (15 ounces) all-purpose flour (preferably unbleached, scoop and level to measure)
1 1/2 teaspoon salt
1/2 teaspoon active dry yeast, instant yeast, or rapid rise yeast
1 1/2 cups warm water (about 110 degrees)
Preparation
Directions
Step 1
Using a large bowl, add together the flour, salt, and yeast using a whisk. Pour in the warm water and mix with a wooden spoon until a shaggy ball forms.
Step 2
Then cover the bowl with some plastic wrap and then allow it to rise for 12 to 18 hours at room temperature
Step 3
Set your oven to 450 degrees F (232 degrees C). When the oven is ready, put a cast iron pan or dutch oven covered into the preheated oven, and heat the pot for another 30 minutes.
Step 4
At the same time, turn the dough out on a floured surface, and shape the dough into a ball. Then cover the shaped dough with an extra-large bowl and let it rest while the pot is heating, around 30 minutes.
Step 5
Move pot out from the oven and, carefully drop the dough into the hot pot. Directly cover with the lid, then return the pot to the oven and bake for around 30 minutes
Step 6
Remove the lid off the pot and then bake it uncovered for another 12 to 15 minutes until the crust nicely golden. Take out of the oven and let it cool on a rack before slicing.