-all-purpose flour
-sea salt
-active dry yeast
-warm water
Pour the water into the yeast mixture and beat to combine. Use the hook attachment and mix the dough on medium-high speed for 3-4 minutes. The dough should be elastic and wrapped around the hook to form a ball.
Use floured hands to scrape the dough from the hook or a spatula, and form it into a ball.
Place the bread dough into a bowl and cover it with a kitchen towel or plastic wrap. Let it rise for 2 hours in a draft-free location at room temperature.
At the 2-hour mark, poke holes in the top of the dough with your fingers so it deflates.
Turn the wet dough out on a well-floured surface.
Use a bench scraper to reform the dough ball so it has a round shape.
Place the ball of dough on a piece of parchment paper and sit it in the bottom of a large bowl. Cover with the towel for the second rise time (1-2 hours).
30 minutes to 1 hour before the bread is ready to bake, place the lid on the dutch oven and put it into the oven. Preheat to 450 degrees. Allow the oven to bake at this temperature for at least 30 minutes.
Lift the loaf by the parchment paper, and place it in the dutch oven. Score the loaf using a sharp serrated knife or lame. An x or a straight line will work.
Bake for 30 minutes. Remove the lid so the steam rises away from you. Continue baking for an additional 5-10 minutes until the top is golden brown.
Remove from the oven and transfer to a wire rack to cool completely before slicing and serving.