Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours' rising
Yield: one 1 1/2 pound loaf.

430 gram all-purpose or bread flour or a mixture thereof (bread flour makes is chewier and bigger bubbles in the bread)

1/4 teaspoon instant yeast
1 1/4 teaspoon table salt
345 gram water

For fresh bread for Sunday lunch, start on Saturday at around 2 p.m.

1.) Saturday: In a large bowl combine flower, yeast and salt. Add water and stir until blended; dough will be shaggy and sticky. Cover with plastic wrap and let sit at a draft free, warm place for at least 12 hours.

2.) Sunday: Lightly flour a work surface and place the dough on it. Fold it over on itself once or twice. Cover loosely with plastic wrap and let rest for 15 min.

3.) Generously flour a cotton towel. Quickly shape dough into ball using enough flour on hands and surface area to not stick. Put dough seem side down on towel, cover with towel and let rest for another 2 hours.

4.) At least 1/2 hour before the 2 hour raising time is up, heat oven to 425 degrees. Put pizza stone and a 6 - 8 quart Le Creuset like cast iron pot with lid in the oven while it heats.

5.) When dough is ready and oven and pot are hot, carefully lift off lid and slide dough into pot (seam side up). I try to form it long so I have a long loaf instead of a round one as I prefer it.

6.) Cover with lid and bake 30 minutes. Then remove lid and bake another 10  minutes until browned. Cool on rack.