Ingredients
6 cups bread flour
1/2 tsp dry active yeast
2 1/2 tsp salt
2 2/3 cup water
Pinch corn meal
Steps
1- Mix all dry ingredients in a large bowl.
2- Add in water and mix thoroughly. (You meet need to add additional water, by the Tbsp.) Dough should be shaggy and fairly wet.
3- Cover bowl with plastic wrap and set somewhere warm for 12-18 hours. (24 hrs won't hurt it.)
4- Remove bread from bowl onto well floured counter.
5- Fold sides in to middle, then fold corners in, making a roughly round shape.
6- Flip ball over on counter. Let rest while preheating the oven to 425 with the Dutch oven and lid inside.
7- Once oven is heated, remove Dutch oven. Spread a small amount of corn meal in the bottom to prevent sticking.
8- Fold ball again and flip over. Turn the ball clockwise or counterclockwise on the counter to make round.
9- Drop bread into hot Dutch oven and cover with the lid.
Bake 40 minutes.
10- Remove lid and bake additional 15 minutes.
11- Dump into cooking rack to cool before slicing.