Mix Dough: Mix flour, yeast and salt in a large bowl.
Add water, then use wooden spoon to mix until all the flour is incorporated.
Dough will be wet and sloppy – not kneadable, but not runny like cake batter.
Adjust with more water or flour if needed for right consistency
Cover with cling wrap or plate, leave on counter for 2 – 3 hours until it doubles in volume
Optional – refrigerate for flavor development: At this stage, you can either bake immediately or refrigerate for up to 3 days
Take chill out of refrigerated dough – if you refrigerated dough per above, leave the bowl on the counter for 45 – 60 minutes while the oven is preheating. Cold dough does not rise as well.
Preheat oven – Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 450°F 30 minutes prior to baking.
Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards about 6 times to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move.
Slide a large piece of parchment/baking paper next to the dough, then flip the dough upside down onto the paper. Slide/push it towards the middle, then reshape it into a round shape. (It does not have to be the perfect shape at all)!
Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
Cool on rack for 10 minutes before slicing.