Artisan bread baked in a Dutch oven

In a large bowl combine the bread flour, instant yeast and kosher salt; stir to combine.

Pour in the water warmed to about 120 degrees while mixing, and stir with a wooden spoon until very sticky with no lumps of flour, developing the gluten.

Scrape down and cover the bowl. Rise in a warm place 1 1/2 to 2 hours until doubled, or refrigerate about 8 hours (up to 24) until doubled.

Toward the end of the rise, preheat the oven to 450 F with the Dutch oven inside for at least 30 minutes.

With floured hands, reach into the dough, stretch and fold it in 8 to 10 times until it holds its shape; rotate 90 degrees and repeat, reflouring hands; pinch any seams closed.

Release the dough with a spatula onto the counter and shape into a round by pulling it toward you and turning with both hands.

Transfer to parchment paper, sprinkle lightly with flour, cover loosely and rest 10 minutes.

Score down the center about a quarter inch deep with a very sharp knife or bread lame.

Lower the dough into the hot Dutch oven using the parchment as handles; cover.

Bake covered 30 minutes, then uncover and bake 15 minutes more.

Cool on a wire rack completely or until slightly warm, so it does not steam and lose its crust.