In a large bowl, combine flour, yeast and salt. Add the 345 grams of water and stir until blended; the dough will be shaggy and sticky. Cover the bowl with plastic wrap and let the dough rest for at least 12 hours (preferably 18) at room temperature, about 21 °C (70 °F).

Check on your dough: you’ll know it is ready when its surface is dotted with bubbles. At that point, lightly flour a work surface and place the dough on it.

Using a bench scraper, divide the dough into two balls weighing 390 grams each, using a digital scale for accuracy. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently and quickly shape each dough piece into a ball.

Generously coat a cotton towel (not terry cloth) with wheat bran, cornmeal, or flour; put the dough seam-side down on the towel and dust with more flour, wheat bran or cornmeal. Cover the dough with another cotton towel and let rise for about 2 hours. When ready, the dough will more than double in size and will not readily spring back when poked.

At least a half-hour before the dough is ready to bake, preheat the oven to about 305 °C (580 °F).

To prevent the dough from sticking to the bottom of the Dutch oven, cut a piece of greaseproof paper into a small circle that fits into the bottom of it. About 15 minutes before baking your dough, place the Dutch oven into the oven (with the door closed) to preheat for 15 minutes. 

Tip: If cooking with wood, you want the oven to stay hot, but you don’t want a big rolling flame, just enough to get it and keep it at 305 °C (580 °F).

When the dough is ready, very carefully remove the pot from the oven using your oven gloves. Slide your hand under the towel and turn the dough over into the pot, seam side up; it may look like a mess, but that is OK. Shake the pan once or twice if the dough is unevenly distributed; it will straighten out as it bakes. Cover with the lid and bake for 10 minutes to allow the steam to work its magic for a crispier, taller and better-looking loaf.

With your gloves on, remove the Dutch oven and carefully take off the lid. Using tongs, remove the loaf from the Dutch oven and place it directly on the stone. Cook for another 5 to 10 minutes, or until the loaf is beautifully browned to your liking. Cool on a rack.

Slice, serve warm and enjoy! Repeat the steps with the remaining dough.