Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours rising
Yield: one 1 1/2 pound loaf.

Ingredients

• 430 g all-purpose or bread flour or a mixture thereof (bread flour makes is chewier and bigger bubbles in the bread)
• 1/4 teaspoon instant yeast
• 2 teaspoons kosher salt
• 345 ml warm water (between 120 to 130ºF)

For fresh bread for Sunday lunch, start on Saturday.

Saturday:

In a large bowl, combine flour, yeast and salt. Add warm water and stir until blended; the dough will be shaggy and sticky. Cover with plastic wrap and let sit at a draft-free, warm place for at least 12 to 24 hours.

Sunday:

Flour a work surface and place the dough on it. Fold it over on itself a few times. Gently tuck it together and make a seam. Flip over on a sheet of parchment paper, seaside down, and cover loosely with a flowered dishtowel. Let rest for the final rise for another 1 – 3 hours.

At least 45 minutes before the 2-hour raising time is up, heat the oven and Dutch oven to 450°F. Place your baking sheet, baking steel or baking stone on the bottom rack.

Slice bread on top a few times and dust (optional with corn meal, seeds, etc.). Prepare a landing spot for a very hot Dutch oven, remove it from the oven, lift off the lid, and carefully place dough on parchment paper into the pot.

Spritz the loaf with a handheld water sprayer. Be sure to center the pot over the pizza stone insulator.

Bake with the lid on for 30 minutes. Then remove the lid and bake another 5 – 15 minutes until browned and registers a temperature between 195 and 210 degrees on an instant-read thermometer.

Cool on rack.