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Combine flour, salt, and yeast in a large mixing bowl and stir to combine. Add water and mix well using your hands. The dough will be hard to stir and shaggy, not smooth like traditional bread dough, and that’s okay!
Mix
2
Cover with a towel and let rise overnight, 8 to 18 hours. The sticky dough will bubble and rise slightly
3
When you’re ready to make bread, flour your hands and a silpat mat and turn the dough onto the mat. Without kneading the dough (i.e. don’t smoosh or push the dough), gently form it into a ball.
4
Tear a piece of parchment paper about 12” square. Place the dough on the parchment paper and cover with a towel. Let it rest for one hour. In the last 30 minutes of rise time, preheat the oven to 450F. Place a Dutch oven inside – WITHOUT THE LID - to heat.
5
Gently lift the parchment paper with the dough and place the whole thing in the pot. Put the lid on and place the pot back in the oven. Bake for 30 minutes with the lid on. Carefully remove the lid and bake for another 15 minutes, or until the top is golden brown.
6
Allow to cool completely before slicing. (I recommend at least 30 minutes in a spot where air can flow freely above and below, like on top of cooling racks, on a counter or kitchen table.)
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