Add yeast to hot water (110°-115°) and let sit for 5 minutes. Your water should be foamy when ready.

Add 3 cups of aerated flour to a mixing bowl with the salt.

Once the yeast is foamy, add to the flour and begin to work the mixture into a sticky but firm dough. You can use your hands or a firm spatula.

Add a splash of oil to a clean bowl, coat the walls of the bowl, and place the dough in.

Cover with a damp cloth or plastic wrap and let sit for 1 hour. The dough should double in size.

Preheat the oven to 450°f and put the Dutch oven in.

Lightly dust a flat dry surface and gently work the dough into a smooth round loaf. Do not overwork the dough. Let the dough set for 15 more minutes.

Cut 4 strands of baking twine about 18” and arrange on a parchment spreading out 8 directions from a center point.

Place the loaf on top of the twine. Tie the individual strands together at the center point of the loaf top.

Score the dough by using a sharp knife with a fine edge or a razor blade in a desired pattern.

Remove the hot Dutch oven, add the parchment paper with the loaf on it to the Dutch oven.

Cover with the lid and cook at 450°f for 30 minutes.

At 30 minutes, remove the lid and cook for 5-10 minutes until the crust is golden brown.

Tap the loaf as it should sound like a hollow drum.

Let cool before slicing open.