In a large bowl, mix the flour and water (about 90 °F) by hand until no dry bits remain.

Cover with a damp towel and let rest until the next step.

Lightly wet the counter with some water.

Transfer the dough from the bowl onto the wet counter.

Being careful not to tear the gluten strands, spread the dough out into a rough rectangle.

Sprinkle the salt and yeast evenly over the dough.

With wet hands, knead the salt and yeast into the dough for about 5 minutes. Continue to moisten your hands and the counter as needed so that the dough doesn’t stick so much that it’s tearing.

Return the dough to the bowl and cover with a damp towel.

With wet hands, perform a stretch & fold by gently pulling each corner of the dough out and returning it to the center.

Perform another stretch and fold.

Lightly flour the counter and gently invert the dough onto it.

If baking more than one loaf, divide the dough into equal pieces using a bench scraper.

Shape each piece into a boule, following the video above.

Lightly line your proofing baskets with flour.

Transfer the dough to the proofing baskets with the seam side facing up.

Let the dough proof for about an hour and 15 minutes at room temperature.

About 45 minutes before baking, place your Dutch oven (or similar pot) into the oven.

Preheat the oven to 500 °F.

Carefully invert the dough from its basket onto a sheet of parchment paper.

Dust the top of the dough with flour.

Score the top of the dough using a bread lame or sharp knife.

Carefully remove the pot from the oven and remove the lid.

Using the edges of the parchment paper, carefully lift and move the dough into the pot.

With a mitted hand, put the lid back on the pot.

Carefully place the pot in the oven.

Reduce the oven temp to 475 °F.

Bake with the lid on for 30 minutes.

Remove the lid and bake for another 20 minutes, until the crust is at least medium-dark brown or the score mark edges start to burn.

Place the bread on a wire rack and let cool for at least 30 minutes.