3 cups all-purpose flour (375g)
2 tsp. instant quick rise yeast (4g)
2 tsp. salt (8g)
1 ½ cups warm water 120°F–130°F (49°C-54°C) (360ml)
In a large bowl, stir together the flour, yeast and salt. Stir in small amounts of warm water until it is completely incorporated. Cover and allow to rest for 2 ½-3 hours.
Heat your oven to 450°F/230°C. Stir down the dough and turn out onto a floured surface. Knead for 1 minute and shape roughly into a dome. Place on a 15” x 12” piece of parchment paper (38cm x 30.5cm).
Place the entire sheet of parchment with the bread dough in a 4.5 qt (4.5lt) enameled Dutch oven. Cover with lid and place in the pre-heated oven to bake for 30 minutes. Remove the lid and allow to bake for 20 more minutes uncovered.
Remove the Dutch oven from the oven and allow to cool slightly before removing the bread. Cool the bread completely before slicing.