Instructions

• 1 Form the Dough: In a large bowl mix the flour, salt and yeast together. Pour the water into the bowl and using a spatula or a wooden spoon mix it until well incorporated. You do not need to activate the yeast before, even though you are using an active dry yeast. The slow rising process will do the trick.
• 2 Allow it to Rise: Cover the bowl with plastic wrap and let it sit on your counter or inside an unheated oven for 12 to 24 hours.
• 3 Preheat the oven to 450 degrees Add your cast iron Dutch oven in the oven as it's heating and heat it as well until it is 450 degrees. Usually when the oven is done preheating your pot should be hot enough as well. Remove the pot from the oven and remmve the lid from it. Use oven mitts, as to not burn yourself.
• 4 Shape the Dough: Flour your hands really well and also sprinkle some flour over the dough. With your floured hands gently remove the dough from the bowl onto the a lightly foured counter. Fold the dough over itself from the edge of the ball. Do this 4 times, once from each side (12 o'clock, 3 o'clock, 6 o'clock, and 9 o'clock). Place the dough onto a sheet of parchment paper. The paper should be twice the size of the dough. You will drop this into the Dutch oven and it will keep the dough from stcking to the sides of the the Dutch oven.
• 5 Bake for 30 minutes with the lid on, then remove the lid and bake for another 15 to 20 minutes until golden brown, Remove bread from the pot, it should easily fall out. Let cool completely before slicing and serving. Yeah, right. Cool just enough to where I can touch it so I can cut me a slice off and hit it with some butter and eat it!