In a large mixing bowl, mix together the flour, yeast, salt, and water until a shaggy, rather wet dough ball forms.

Cover with plastic and let sit on the counter at room temperature for 12-18 hours. When it’s done, the dough will be a little loose and the surface should be covered with tiny bubbles.

When you’re ready to bake, preheat the oven to 450° F. Put a large, 5.5 - 6 quart Dutch oven with a lid into the oven to preheat for 30 minutes.

Sprinkle flour on a piece of parchment paper and pour/scrape the dough out onto the paper. The dough should be somewhat stringy (from the gluten) and full of air bubbles.

Sprinkle a little flour on top of the dough - just enough so that the dough doesn’t stick to your fingers. Gently form the dough into a ball shape by lifting up the edges onto the top of the ball and pushing on the sides with cupped hands.

The shape will be a little messy – this is what gives the final loaf it beautiful, rustic appearance. The openings on top is where the cracks will form.

Cover the dough with plastic or a kitchen towel until pan has heated.

Remove the pan from the oven and take off the lid. Lift the dough and parchment paper together and lower them into the pan. Be very careful – the pan is super hot.

I use a wooden spoon to press the parchment paper towards the sides of the pan if I see it pushing into the dough and giving it a funny shape.

Put the lid on the pan and put it in the middle of the preheated oven. Bake for 30 minutes.

Remove the pan from the oven, remove the lid, and put the pan back into the oven to bake for about 10-15 minutes, until the crust is a beautiful golden brown.

Remove the pan from the oven and lift the loaf out of the pan holding the four corners of the parchment.

Let the loaf rest for at least 10 minutes before cutting (or tearing) into it.