In a mixing bowl, add the flour, yeast, and salt. Stir and then add the water and mix with a spoon. It will be a wet and messy dough that you can’t knead but not thin like cake batter either. Just mix until the flour is absorbed and then cover with plastic wrap and let rise for 2 hours or until doubled in size. It will rise faster when warm. When risen, it will be bubbly and wobbly like jello.

Place the dough in the fridge and let it rest for about 8 hours. Basically all day or overnight. Make it work for you!

When you’re ready to bake it, pull the dough out let it come to room temperature for about an hour.

Place a Dutch oven into the cold oven and preheat the oven to 450 degrees.

Scrape dough out onto a floured counter and using a dough scraper fold up the dough towards the middle all the way around forming a rough ball. Sprinkle a little flour on top and using the dough scraper, flip over. Scoop it up with the dough scraper and place on a floured square of parchment paper. Sprinkle the top with a little flour and using a knife or bread lame, score a line in the top of the loaf so the steam can escape while baking.

Pick up the loaf with the edges of the parchment paper and place into the Dutch oven. Bake with the lid on for 30 minutes and then take the lid off and bake for 12 more minutes.

Remove from oven and take the loaf out of the Dutch oven. Let it rest for 10 minutes before cutting into it as the loaf is still baking.