3 cups bread flour (you can use regular flour, I prefer bread flour)
2 tsp RAPID rise yeast*
2 tsp Kosher salt
1 ½ cup very warm tap water (not boiling but warm enough you would enjoy sitting in it for a bath)
Mix the flour, yeast* and salt in a large bowl. Add the water and mix with the handle of a wooden spoon. You may need to add a little more water. The dough should not be runny but should be wet and sloppy enough that you can’t knead it.
Cover with plastic wrap and set on the counter for 2-3 hours until it doubles in size. (the room should be no less than 72°) The dough will be wobbly and be bubbly on top when ready.
Preheat the oven to 450° and place a covered dutch oven in for 30 minutes before baking.
Sprinkle some flour on a large cutting board or clean counter and scrape the dough out of the bowl onto the surface. Sprinkle the top of the dough with a tbsp of flour and gently fold the dough onto itself an inward about 6 folds, and shape into a roundish shape.
Transfer to a piece of parchment paper and place in the preheated pot. Place the lid bake on and bake for 30 minutes covered, then 10-12 minutes uncovered. Bread should be crispy and golden.
Cool for 10 minutes.
*if you can’t find rapid rise yeast and need to use normal yeast, then dissolve the yeast in water first and immediately add to the flour and salt mixture. The rising time will be longer.