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In a large bowl, stir together the flour, sugar, salt and yeast. Stir in water using a wooden spoon until the mixture forms a shaggy but cohesive dough. Do not over-work the dough. The less you "work" it, the more soft, fluffy air pockets will form.
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Cover bowl tightly with plastic wrap. Let dough sit at room temperature for 12-24 hours. The Dough will bubble up and rise and smell yeasty and fermented.
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The next morning, preheat your oven to 450 Degrees and turn dough onto a well-floured surface. Just to make life easier, I am sometimes placing the dough onto a lightly floured sheet of parchment paper. This parchment paper makes it easier to lift the dough in and out of the pot later .With floured hands, form the dough into a ball. Cover dough loosely with plastic wrap and let rest for an hour.
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Once your oven is preheated put your Dutch oven, uncovered, into the preheated oven for 30 minutes
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After the 30 minutes are up, carefully remove Dutch oven. With floured hands, place the bread dough into it. (You can put a piece of parchment under the dough if your Dutch oven isn’t enamel coated.)
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Replace cover and bake for 30 minutes covered. After the first bake remove lid and bake for 15 minutes more, uncovered.
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Carefully remove bread to a cutting board and slice with a bread knife.
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Enjoy!