3 ⅓ cups/430 grams all-purpose or bread flour, plus more for dusting
2 teaspoon instant yeast
2 teaspoons salt
In a large bowl combine flour, yeast and salt. Add 1 1/2 cups plus 2 tablespoons/390 milliliters water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest for 2 hours at warm room temperature, about 70 degrees.
Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Put it into the container it will be baked in, let rest for another 2 hours.
At least a half-hour before dough is ready, heat oven to 375 degrees. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is browned. Cool on a rack.