4cupsAll-purpose or bread flour, plus flour for dusting
½tspYeast
2tspsSalt
2cupsWarm water at about 70°F
2tbspsExtra virgin olive oil optional
Cornmeal as needed
Preparation
Combine the flour, yeast, and salt in a large bowl. Add the water and stir until blended; you’ll have a shaggy, sticky dough (add a little more water if it seems dry).
Cover the bowl with plastic wrap or put the olive oil in a second large bowl, transfer the dough to that, turn to coat with oil, and cover with plastic wrap. Let the dough rest for about 12-18 hours at about 70°F. The dough is ready when its surface is dotted with bubbles. Rising time will be shorter at warmer temperatures, a bit longer in cooler temperatures.
Lightly flour a work surface, remove the dough, and fold once or twice; it will be soft but, once sprinkled with flour, not terribly sticky. Cover loosely with plastic wrap and let rest for about 15 minutes.
Using just enough flour to keep the dough from sticking, gently and quickly shape the dough into a ball. Generously coat a silicon baking mat or cotton towel (not terry cloth) with cornmeal; put the dough seam side down on the towel and dust with more flour or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it’s ready, the dough will be more than doubled in size and won’t spring back readily when poked with your finger.
At least a half hour before the dough is ready, preheat the oven to 450°F. Put a 4 or 5-quart cast iron, enameled Dutch oven with the cover on to heat. When the dough is ready, carefully remove the pot from the oven and turn the dough over into the pot, seam side up. (Slide your hand under the towel and just turn the dough over into the pot; it’s messy, and it probably won’t fall in artfully, but it will straighten out as it bakes.) Cover with the lid and bake for 30 minutes, then remove the lid and bake for another 20 to 30 minutes, until the loaf is beautifully browned. (If at any point the dough starts to smell scorched, lower the heat a bit.) Remove the bread with a spatula or tongs and cool on a rack for at least 30 minutes before slicing.