Use a kitchen scale for best results.

In a large bowl, add flour, water, yeast, and salt. Stir until a shaggy dough forms with no dry spots.

Place a damp towel or plastic wrap over the bowl.

Let the dough sit covered for 30 minutes.

Transfer dough to a lightly floured surface.

Work the dough for 8-10 minutes until smooth and elastic.

Stretch a small piece thin. If it holds without tearing, you're done.

Lightly coat a clean bowl with oil.

Set the kneaded dough in the bowl, turning once to coat.

Cover with plastic wrap or a damp towel. Let sit in a warm place until doubled in size, 1-2 hours.

Gently transfer dough to a lightly floured surface.

Press down gently to release large gas bubbles.

Form into a round boule or oblong bâtard.

Place on a floured baking sheet, parchment-lined pan, or into a floured banneton (seam-side up if using a basket).

Drape with a damp cloth or plastic.

Let proof until puffy, 30-60 minutes.

Gently poke the dough. If it springs back slowly, it's ready to bake.

Wrap tightly with plastic wrap or use a shower cap. Make sure it's sealed.

Place in the refrigerator for a minimum of 4 hours and up to 48 hours.

Go straight from the fridge to the preheated Dutch oven. No need to bring to room temperature.

Set to 450°F (230°C).

Place Dutch oven or baking stone inside while preheating, at least 30 minutes.

If using a proofing basket, invert dough onto parchment paper. If on a baking sheet, it's ready to go.

Use a lame or sharp knife to slash the top, about ¼ inch deep.

Carefully place dough into the preheated Dutch oven or onto the baking stone.

25-30 minutes until deep golden brown and internal temperature reaches 205-210°F (96-99°C).

Remove bread from oven and place on a wire cooling rack.

Let cool completely, at least 1 hour.