When ready to bake, preheat your oven to (450°F) = (232°C). Place your Dutch oven, lid included, in your oven to preheat it. Please note: I have to heat my oven to 425°F (218°C).

Grab a bowl, add the warm water, and whisk the yeast until smooth. Add the flour and salt, stir the bowl from the outside in. Scraping as you stir. Let it sit overnight for 10-18 hours covered with a plastic lid or plastic wrap.

I use a pastry cloth on my countertop and flour it to make all my breads. Flour the pastry cloth and remove the dough from the bowl.

Mold the dough by sprinkling with a little flour. Fold the sides in all around until it's a circle. Flip it over. Place it carefully into the parchment-papered Dutch oven.

Score the top of the dough ball with a very sharp knife or Bread Lame knife.

Place the Dutch oven with the lid into the HOT oven.

Bake the dough in your hot Dutch oven, covered, for 30-35 minutes.

Remove the lid and bake for 5 more minutes. This bread is magical, I promise.

Cool the bread on a rack, then use a serrated knife to slice it when it's warm. It will continue cooking, so please wait about 30-40 minutes, or you may end up with doughy bread.

Please note this bread is not sourdough bread, it is fermented bread, but it sure tastes yummy!

Please note that I called King Arthur Flour customer service and asked how to fix the bottom of the overcooked loaves I baked. The woman said to lower the temperature to 425°F (218°C) and bake for 35-40 minutes. Remove the lid and bake another 5 minutes.

PLEASE REMEMBER THE BREAD WILL CONTINUE TO BAKE EVEN ON THE COOLING RACK. DO NOT CUT THE BREAD FOR AT LEAST 30-40 MINUTES AFTER BAKING IT, OR THE BREAD MAY BE DOUGHY INSIDE.