This recipe is so simple, it really is the best thing since sliced bread. Unlike most doughs, this one has a scant amount of yeast, lots of water and is barely kneaded. However, a very wet dough left to ferment for hours is the perfect environment for all those molecules to align and create gluten, which gives this loaf it’s crisp crust and large, well-structured crumb.

• 3 cups white wheat flour (such as King Arthur Flour), plus additional for dusting
• ½ teaspoon active dry yeast
• 2¾ teaspoons salt
• 1½ teaspoons sugar
• 1½ cups water, at room temperature
• 1 Tablespoon white vinegar

1. In a large bowl, whisk together flour, yeast, salt and sugar. Add water and vinegar and stir just until ball of dough forms. (Stir the dough just until it comes together, making sure to pick up any loose flour on the bottom of the bowl.) Cover bowl with plastic, wrap and let sit at room temperature for 18 hours.
2. Place a large piece of parchment paper on a baking sheet. Place dough on a lightly floured work surface; knead for 10 seconds. (This dough needs very little kneading – a long rise time does the same job here – so just give it a few quick turns.)Form into ball by pulling edges into middle. Place dough seem side down, on parchment paper; coat with nonstick spray and cover with plastic wrap. Let sit at room temperature for 2 hours our until it’s doubled in size.
3. About 30 minutes before dough is ready, place a 6- to 8-quart Dutch oven with a lid on oven rack and heat oven to 500°.
4. Lightly flour dough on parchment. Carefully remove pot from oven; uncover. Using parchment paper to lift dough, place the parchment and dough into pot. (The parchment paper acts as a sling to transfer the cough into the pot easily and center it on the bottom,) Cover pot, return to oven and lower temperature to 450°.
5. Bake bread, covered for 30 minutes, then remove lid and continue to bake another 15 minutes or until bread is browned. Carefully remove bread from pot to a wire rack and cool.