Espresso and Lime

0 In a large bowl, whisk 450 grams of bread flour with 1 packet of instant or rapid rise yeast and 1 teaspoon of salt until combined
1 Add 1 1/2 cups of warm water and mix until you have a sticky, shaggy dough and no longer see dry flour in the mix (add another splash of water if absolutely necessary)
2 Cover the bowl with plastic wrap and rest in a warm place for 75-90 minutes 
3 Towards the end of the resting time, place your Dutch oven onto the middle rack of your oven and set the oven to 450 degrees
4 Once the dough is fully rested and has doubled in volume, flip the dough out onto a floured surface a gently form into a round ball by pulling the sides under
5 Set the ball of dough onto a floured sheet of parchment paper seam side down and use a very sharp knife or bread lame to cut 1 to 3 shallow slits into the top surface of the loaf
6 Carefully transfer the preheated Dutch oven onto a heat proof surface and remove the lid
7 Carefully pick up the dough using the four corners of the parchment paper and gently drop it into the hot Dutch oven as evenly centered as possible 
8 Carefully place the lid back onto the Dutch oven and transfer back into the 450 degree oven
9 Bake covered for about 35 minutes 
10 Carefully remove the lid from the Dutch oven and bake the bread for another 10-12 minutes or until the top is golden brown and crisp 
11 Transfer the loaf onto a cooling rack to cool
12 Store leftovers in an airtight container at room temperature