- 3 cups (7.5 dl) all-purpose flour
- 1/2 tsp instant yeast, or 5 g fresh yeast
- 2 tsp salt
- 1 1/2 cups (3.5 dl) lukewarm water
Mix the dry ingredients, then add water and combine into a shaggy dough.
Cover with plastic and leave at room temperature for 8 – 24 hours. It is ready to bake when bubbly on top.
Set the oven to 450°F (225°C) and put an empty Dutch oven (oven-safe pot with lid) inside. If is is not enameled, place a piece of parchment paper on the bottom first.
Meanwhile, pop the dough onto a floured surface and shape into a rough ball.
Take the hot Dutch oven out and drop in the dough, slash the top with a knife (optional), then put the lid on and return it to the oven.
After 30 minutes, remove the lid and continue baking until golden brown (about 15 – 20 minutes more).
Cool uncovered on a rack.