Warm your water in the microwave for 45 seconds to a minute.

In a mixing bowl whisk together the salt and fast rising yeast until well combined

Stir in the flour until a shaggy, sticky dough has formed. Don't panic if you need to add a splash more water to get this combined. (Up to ½ cup) Different places have different humidity levels. You are looking for a sticky texture!

Cover with a tea towel and place in a warm area of your kitchen. I like to place it next to my preheating oven.

Let this rise for about 2 hours or until it's doubled in size.

45 minutes prior to baking, preheat the oven to 450 with your dutch oven inside to get it piping hot.

When it's time to bake, lay out a sheet of parchment and sprinkle with 1 tablespoon of flour.

Turn the risen dough out onto the parchment using a silicone spatula and carefully form the dough into a ball

I use my spatula to fold the dough over onto itself in 4 places, kind of like folding a letter. We just want to ensure that it is in a round loaf shape.

Using a knife, slice a couple of slits in the top of the dough. This will allow steam to escape and give us that nice form on top.

CAREFULLY remove the dutch oven from the oven and picking up all 4 corners of the parchment CAREFULLY place it into the pot.

With an oven mit, replace the lid and place it all back into the oven for 35 minutes.

After 35 minutes, uncover and cook for an additional 10-15 minutes.

Remove the dutch oven, carefully remove the parchment & the loaf of bread, then place on a cutting board to cool.