500 grams of high protein bread flour (minimum 12% protein).
350 grams of 110f water. EDIT: 375 grams of water!!!
1 teaspoon of yeast
1 teaspoon of salt
1 teaspoon sugar
Mix flour and salt. Put yeast and sugar in a 1 cup container. Pour in about 1/4 inch of the warm water. Let it sit until the volume doubles.
Mix water/yeast mixture into the flour. Form a ball and let it rise in a 70 degree or so area until it doubles in volume. Knead the dough for a minute or so. Then form ball and work the ball, stretching the surface a little over and down, keep going until you start to see the surface tear
just a little. This firms up the gluten on the surface and lets it remain a ball instead of going flat. Gluten inside the ball doesn't get as stiff, letting air pockets develop inside.
Put it on a piece of parchment paper so you don't have to handle the dough any more. Let it sit in a warm area until the ball doubles in size.
Put a dutch oven in the oven and heat oven to 460 degrees.
Put the bread ball w/paper on the lid of the dutch oven and put the bottom of the oven over it. This creates a dome that holds in the steam and develops the crust.
Bake for 20 minutes, remove cover, bake another 5 minutes.
I make a loaf every week. Sometimes I cut it in two and freeze half.