Rustic Dutch Oven Bread

This makes a very crusty, moist, open crumbed bread. However, this dough is extremely high hydration (around 78%) so keep that in mind when working with the dough. 

Ingredients:
500g all-purpose flour (bread flour works too)
390 mL water (room temperature, around 78F)
10 g salt (1.75 tsp)
1g yeast (I use a scant 1/4 tsp)

Instructions:

1. Mix ingredients in a large bowl until a shaggy dough forms. Stop mixing and cover the dough, let rise for 20 minutes. 

2. After 20 minutes, start the stretch and fold process. Pull a part of the dough upwards and over, and repeat five times around the dough (this video is a good demonstration). Then cover the dough and let rest 20 minutes.

3. Repeat this stretch and fold process until 4 folds are completed, resting 20 minutes between each set of stretch and folds. (if you're pressed for time, just do as many rounds as you can)

4. Rest the dough for 12 hours at room temperature.

5. After 12 hours, separate the dough from the sides of the bowl with floured hands, and turn it onto a floured surface, shaping the dough into a ball. 

6. Proof for another 50 minutes in a floured basket or banneton, or even just a bowl. A bowl covered with a dish towel (heavily floured with regular flour or my personal favorite, rice flour) works well here. 

7. While the dough is proofing, preheat the oven to 475F with a dutch oven inside. 

8. After 50 minutes, turn your dough out onto a lightly floured piece of parchment. use a serrated knife or lame to slash your bread. Then take the dutch oven out of the oven, and place the parchment paper with the dough inside the dutch oven, and transfer it to the oven. 

9. Bake covered for 30-35 minutes, then uncover and bake for 10 more minutes, or until the crust is beautifully browned.