¼ teaspoon instant yeast
1¼ teaspoons salt
1 5/8 cups water (room temp)
Combine it all together in a big bowl, mixing just until it's blended; small lumps of flour are OK! Takes about 2-3 minutes with a heavy spatula or wooden spoon. You want to mix it until it just pulls together into a sticky wad. It's supposed to look too wet and unfinished!
Leave it in the bowl; cover with plastic wrap and let it sit for 8-12 hours (even 18 is fine). Room temp should be at least 65 degrees. The longer it proofs, the more airy the final loaf will be (the more bubbles develop internally).
Turn the dough out into the center of a floured cheese cloth. Sprinkle some flour (I like to use some oats or other grains sometimes as well) on the top, then wrap the sides of the cheese cloth over it. Let it rise another hour like this.
30 minutes after the placement on a cheese cloth, start up the oven. Set it to 450 degrees, with a dutch oven (with lid) inside. We want it hot!
When everything is warmed up, just turn the dough into the dutch oven - no flour, grease, oil, or cornmeal needed! The dutch oven will be hot enough to "sear" the outside so it won't stick. Put the lid back on the dutch oven, and slide back into the oven.
Bake for 35 minutes at 450 degrees. After 35 minutes, pull the lid and bake at 450 degrees for 12-15 minutes to brown the top of the loaf.
When it's done, turn out on a cooling rack, let it sit for 20 minutes, and enjoy!
If you want a softer crust, then turn the heat down to 400 and don't remove the lid of the dutch oven - cook the full 45-50 minutes in the covered dutch oven. Me, I like a good chew in the middle and crunchy, strong crust...;)
