4 cups all-purpose or bread flour, more for dusting
1/2 teaspoon instant or rapid rising yeast
2 teaspoons salt
2 cups water at about 70 degrees
In a large bowl combine flour, yeast, and salt. Add 2 cups water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 14 hours, and preferably about 18 or more, at warm room temperature, about 70 degrees.
Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it;sprinkle it with a little more flour. Using just enough flour to keep dough from sticking to your work surface or to your fingers, fold it over on itself once or twice, then gently quickly shape dough into a ball, seam-side down. Cover loosely with plastic wrap and rest about 15 minutes. Cover the dough with plastic wrap and let it rise for 2 additional hours.
At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 5-7 quart heavy covered pot in the oven while it heats. When dough is ready, carefully remove pot from oven and take off the lid. Then gently lift the dough and set it in the pot, seam side up. It may not look neat, but that is okay. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 10-15 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One loaf.