• In a large mixing bowl, whisk together the flour, yeast and salt.
• Add the warm water and stir with a wooden spoon until just combined. (It will look pretty shaggy.)
• Cover with saran wrap, (I throw a towel over the top too), and let it sit for 4-24 hours in a non-drafty place. (I keep mine in the empty microwave.)

When ready to bake:

• Flour a good sized square of parchment paper.
• Turn your dough out on to the parchment paper, keeping as much of it in the middle as you can.
• The dough is loose, so flour up your hands and then fold the dough into itself to create a ball and flip it over.
• Cut an X in the top of the loaf with a sharp knife and let it rest for 30 minutes.
• Meanwhile, place a Dutch oven pot in the oven with the lid on and preheat the oven to 450 degrees. Let the Dutch oven sit in there and heat for the 30 minutes the bread is resting.
• Carefully remove the Dutch oven from the oven and remove the lid.
• Dust off any extra flour from the parchment paper and pick up the ball of bread by the edges of the parchment paper and carefully place the entire thing in the hot Dutch oven.
• Brush or spray it with a few squirts of water.
• Replace the lid, (don’t forget how hot it is), and place the Dutch oven back in the oven.
• Bake for 30 minutes.
• Open the oven, remove the lid and bake an additional 5-10 minutes, or until the loaf is golden brown.
• Remove the Dutch oven from the oven and transfer the bread to a cooling rack. (I use the parchment paper to help get it out.)
• Try to let it cool at least 30 minutes before slicing with a serrated bread knife!