To 100 parts flour, add 1.5 parts salt and 1 part instant yeast. Add caraways seeds to taste. Whisk together.

Add 70 parts water, and stir to combine.

Cover, then let rise overnight.

Transfer to the fridge, let ferment for three days.

Turn dough out on to a well-floured surface.

Shape dough, sprinkle with flour, and cover with a floured cloth.

Let it rise for at least two hours and up to four hours at room temperature.

Preheat Dutch Oven to 450°F / 232°C.

Slash, then bake in a preheated Dutch Oven for 15 minutes with the lid on.

Remove the lid, and continue baking for 30 minutes or so (until it hits around 209°F).