Easy Dutch Oven Artisan Boule

Ingredients:
3 c. all purpose flour, sifted
1/4 tsp. instant yeast
1 tsp. Redmond Sea Salt
1.5 c. hot water - not boiling

Combine flour, salt and yeast.  Stir in water and mix until everything is combined.  Cover the bowl with greased wrap and let stand for 3 hours at room temperature.

After the three hours, the dough will have puffed up, but not doubled.  Transfer to a floured counter top and sprinkle with flour on top.  Fold the dough over at least 10 times and shape into a ball.  Place the ball on parchment paper.  Cover with a towel and let stand on the counter while oven and pan are heating (at least 35 minutes).  Once dough has risen, slash top with 3 deep 1/4" slashes, or desired design.

Please large dutch oven pot with lid in oven at 450.  Heat for 30-40 minutes.  Once oven and pot are hot, quickly remove lid, place parchment paper and dough in oven, and replace lid.  Bake for 30 minutes, remove lid, and bake 10-15 minutes more until the top is golden brown.  Remove from oven and place parchment paper and bread on cooling rack for 15 minutes before slicing.