Combine 500 grams of bread flour, 350 grams of room temperature water, 0.25 teaspoon of yeast, and 10 grams of salt in a large bowl.

Stir everything together until no dry flour remains and you have a shaggy, sticky dough.

Cover the bowl and let the dough rest at room temperature for 30 minutes.

Wet your hand slightly and grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl about 90 degrees and repeat three more times.

Cover the bowl and let it rest for 4 to 6 hours, performing stretches and folds every 30 minutes for the first 2 hours.

Turn the dough out onto a lightly floured surface and shape it into a round ball.

Place the shaped dough seam-side up in a floured banneton basket or bowl and cover it with plastic wrap. Refrigerate overnight.

Remove the dough from the refrigerator 30 to 60 minutes before baking and preheat your Dutch oven to 500 degrees Fahrenheit.

Turn the cold dough out onto parchment paper seam-side down.

Score the top of the dough with a bread lame or sharp knife and transfer it into the preheated Dutch oven.

Cover and bake at 500 degrees for 20 minutes without peeking.

Remove the lid and bake for another 25 to 30 minutes until the crust turns deep golden brown.

Remove the bread from the Dutch oven and cool on a wire rack for at least 1 hour before slicing.