From One Good Thing
- 3 1/4 cups all-purpose flour
- 1 1/2 – 2 tsp kosher salt
- 1/2 tsp active dry yeast
- 1 1/2 cups warm water
- Start by whisking the flour, salt, and yeast together in a medium-sized bowl.
- Gradually add the water to the dry mixture, and stir using a wooden spoon. Mix the dough gently and form it into a ball.
- Transfer the dough ball to a large ungreased bowl. Cover the bowl with plastic wrap, then place it out of the way in a room-temperature area. Let the dough rise for 12-18 hours, or until the surface is covered in bubbles and the dough has at least doubled in size.
- When the dough is ready, place a cast iron casserole dish into your oven and turn it on to 220 degrees C. Let the casserole dish warm up for about 30 minutes or so.
- Transfer the dough to a floured surface. Fold the corners of the dough under to form a smooth, rounded surface. Place the dough on a large square of parchment paper, then dust with flour and let it rest for 15 minutes.
- Next, use a sharp knife to score an X-shape into the top of the dough. (The cuts should be shallow and just a few inches long.) Then use a spray bottle on the mist setting to spray the top of the dough lightly with water.
- Remove your preheated casserole dish from the oven, and place the parchment paper and dough inside. Put the lid on the casserole dish and bake for 30 minutes.
- After 30 minutes, remove the lid and bake your bread for an additional 8-15 minutes. You want the top to be nice a dark, but not burnt. Remove from the oven and transfer your bread to a cooling rack. Allow to cool for 30 minutes before slicing.