1. The night before or early in the morning combine the following: 4 cups of all purpose flour (I prefer King Arthur), 2 cups of water, 1 packet of instant yeast (2 1/4 tsp), 2 tsp of fine sea salt, and 1 tablespoon of olive oil in a large bowl. Mix well with a large wooden spoon and then use your hands to form a raggedy ball.
2. If the dough is too wet, add a little more flour. Coat the ball with the remaining tablespoon of olive oil, cover the bowl and let it sit overnight or for at least 8 hours at room temperature.
3. The next day, turn the dough onto a floured surface and shape it quickly into a tight ball. Place on a piece of parchment paper and cover with a towel for another 2 hours.
4. Preheat the oven to 450°F with the Dutch oven inside (lid on).
5. Once preheated, score the dough with an X and transfer it on the parchment paper into the hot Dutch oven.
6. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 10 minutes.
7. Allow the bread to cool for 30 minutes before slicing.
