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1
In a large bowl, combine the bread flour, instant yeast, and kosher salt, stirring to mix well.
2
Pour in the warm water while stirring until the mixture becomes very sticky with no dry flour lumps remaining.
3
Scrape down the bowl and cover it. If baking the same day, let it rise in a warm spot for 1.5–2 hours or until doubled in size. For more developed flavor, refrigerate for about 8 hours (up to 24 hours) until doubled.
4
Near the end of the rise time, preheat the oven to 450°F (232°C) and place your Dutch oven inside to heat for at least 30 minutes until very hot.
5
Lightly flour your hands, reach into the dough, pull and fold it over itself. Repeat this stretch-and-fold motion 8–10 times, rotating 90 degrees each time and reflouring your hands, until the dough holds its shape.
6
Pinch together any seams in the center, use a spatula to help release the dough, and transfer it to a lightly floured countertop.
7
Using both hands, turn and pull the dough toward you repeatedly to shape it into a round, smooth ball.
8
Transfer the dough to a piece of parchment paper, lightly dust with flour, cover loosely with a tea towel or plastic wrap, and let it rest for 10 minutes.
9
After resting, uncover the dough and use a sharp knife or bread lame to score a cut about a quarter-inch deep down the center, allowing the bread to expand properly while baking.
10
Carefully remove the hot Dutch oven and place it on the stovetop, then use the parchment paper as handles to carefully transfer the dough into the pot.
11
Cover the Dutch oven with its lid, bake covered for 30 minutes, then remove the lid and bake for an additional 15 minutes.
12
Once baked, remove the bread and transfer it to a wire rack to cool completely or until slightly warm, so it doesn't steam and lose its crispy crust.
13
Slice and enjoy. The bread keeps for 5 days at room temperature, 7 days refrigerated, or up to 3 months frozen.
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