French Boule 8 hour bread (simple - and deeeeelicious.

Mix flour & water, cover, let stand for 20 min.  After 20 minutes, add 4 grams yeast (I used SAF instant / gold) and 12 grams sea salt.  Mix using pincher method, thumb, pointer pinching the loaf (yep.... didn't make that one up) until blended.  Once blended, let sit for about 8 hours.  I put the bowl into the oven, turned off.... and let rise.  Once it's bubbled up into happy land, dump onto lightly floured counter & fold each side over once & flip the dough so the crease side faces down.  Let rest for an hour, while the dough is resting, place a covered dutch oven into your oven and heat to 450 F.  

After an hour, and using amazing oven mitts, take the cover off of the dutch oven, and without the oven mitts, place the boule into the dutch oven, put the mitts back on, cover & cook for 30 minutes.  After 30 minutes, put the oven mitt back on, uncover (put the lid somewhere where you don't accidentally pick it up.  I have a pizza stone on top of our fridge & put it up there.... trust me, after 2 massive blisters, I've learned my lesson).  Leave in oven, uncovered for 20 min, or until you see a nice light burn on the crust.  Don't take out until at least 15 min has passed.  

Put oven mitts back on, pull dutch oven out of oven, tip bread out onto small bread rack; not cookie sheet - use a rack, and I usually put the dutch oven back into the oven, turn off oven, and leave in there until the dutch oven cools down.  

Let the glorious bread rest for about 20 min; 40 if you can hold out, and then enjoy.