Directions:
- In a large mixing bowl, whisk together flour, salt and yeast; add water and vinegar and mix until a shaggy mixture forms.
- Cover bowl with plastic wrap (leave a slight opening) and set aside for 8 - 18 hours.*
- Pre-heat oven to 450°. When preheated, place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. (20 minutes if making 1/2 a loaf.)
- Meanwhile, pour dough either onto a heavily floured surface or onto parchment paper and shape into a ball; cover with plastic wrap.
- Remove hot pot from the oven and drop in the dough (if using parchment paper, just set paper and dough into pot).
- Cover and return to oven for 30 minutes.
- After 30 minutes, remove the lid and bake an additional 15 minutes.
- Remove bread from oven and place on a cooling rack to cool. Store on counter or in a cloth bed bag.
Note: *Or you may put it in the refrigerator and use it 24 hours to 2 weeks later. If you are using refrigerated dough, let it rest 90 minutes before cooking.