3 c flour
1 t salt
1/4 t yeast
Add 1 1/2 c hot water and stir until combined. Use your hands to knead everything together into a ball. Place in a bowl, cover with a towel and let sit on the counter for 12-16 hours.
Dump out on a floured board and add additional flour until the dough is no longer goopy.
Add a bit of flour into the bowl it had been sitting in, put dough back in bowl and cover again with a towel. (this can be done a few minutes before backing or an hour or two)
Preheat Le Crueset (or whatever dutch oven you have) in oven to 425 degrees.
Once preheated, place the dough in the Le Crueset and bake, covered, for 30 minutes.
Bake, uncovered, for 10 minutes.
**This recipe loves to have spices, cheese, or herbs added to the dough. Simply sprinkle in your favorites when you blend all the ingredients and let me know if you find a real winning combo.**