If you like easy, this is for you. In a bowl;3 cups flour, bread or all purpose, 1 teaspoon active dry yeast, ½ teaspoon salt
Add 1¼ cups warm water.
Mix to make a shaggy dough
Cover tightly with plastic film and let it ferment for 12-20 hours
After it has doubled in size, turn the dough on to a well-floured counter or board. Quickly shape into a ball with the least amount of ‘working’ the dough that you can. Either flip it over and place it in a well-floured basket, or place it on parchment on a flat surface. Let rise until doubled again, about 3 hours.
Preheat your oven to 425 degrees. When it has reached temperature, preheat the Dutch oven for about 10 minutes. If you used a basket, flip your loaf out onto a piece of parchment. Take the Dutch oven out, remove the lid. Lift your loaf by the parchment paper corners and place in the Dutch oven. Make a quick cut or two deeply in the top, put the lid on and bake for 20 minutes.
Remove the lid, reduce the temperature to 375 and continue baking for another 20 minutes. You can check the internal temperature, looking for 190+, although it should be cooked through. Let cool outside the Dutch oven for about 10 minutes, slice and serve.