3cupsall-purpose or bread flour, plus more for dusting
1/4teaspooninstant rapid rise yeast
1 1/4teaspoonssalt
1 5/8cupswater, at about 120 (F)
Equipment
plastic wrap
2 cotton towels (not terry cloth; I recommend old-fashioned flour sack towels)
one 6- to 8- quart heavy covered pot (cast iron, enamel, Pyrex or ceramic; I used my roommate's cast iron Dutch oven)
Instructions
In a large bowl, combine 3 cups flour, 1/4 teaspoon yeast, and 1 1/4 teaspoons salt. Add 1 5/8 cups water, and use your hand to quickly stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest for at least 12 hours, preferably about 18, at a warm room temperature of 70 degrees. If your house is a little colder, the dough might need a few more hours.
The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
Using just enough flour to keep dough from sticking to work surface and your fingers, gently and quickly shape dough into a ball. Generously coat a non-terry cloth cotton towel with flour; put dough seam side down on towel and dust with more flour. Cover with another cotton towel and let rise for another 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
At least half an hour before the dough is ready, put your 6- to 8-quarter heavy covered pot in the oven. Preheat the oven (with the pot inside) to 450 (F) degrees. When dough is ready, carefully remove pot from the oven -- WATCH OUT. THE POT IS VERY HOT AT THIS POINT. Slide your hand under the towel and turn dough over into the pot, seam side up. It may look like a mess, but that's okay. Shake pan once or twice if the dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until the loaf is beautifully browned. Use a spatula or tongs to remove the bread from the pan and cool on a rack for at least 30 minutes before slicing.