- 3 cups all-purpose flour, plus more for shaping
- 2 teaspoons sea salt
- 1 teaspoon active dry yeast
- 1½ cups warm water
In a large bowl, mix flour, salt and yeast until well mixed. Pour in warm (but not hot) water and use a wooden spoon to stir until a dough forms. The mixture will be wet and very sticky. That's perfect!
Cover the bowl with plastic wrap or a dish cloth, loosely, and set aside in a warm place for 12+ hours until the dough rises, bubbles and flattens on top.
Pre-heat oven to 450 degrees F. Once the oven is preheated, place Milo, empty, in the oven for half an hour before baking, to pre-heat.
Punch down dough. Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, quickly shape into a ball. Place dough on parchment paper and sprinkle top lightly with flour. Top with a sheet of plastic wrap and let rest 30 minutes.
Remove Milo from oven. Uncover dough and carefully transfer to Milo, with or without parchment paper beneath (if bottom of Milo is not coated with enamel, keep parchment paper beneath dough). Cover Milo and return to oven.
Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool slightly before slicing.