In a large bowl, combine 500 grams all-purpose flour, 350 grams water, and 0.25 teaspoon active dry yeast; stir until no dry flour remains.

Cover the bowl and let the dough rest at room temperature for 30 to 60 minutes for autolyse.

Sprinkle 10 grams sea salt and add 10 grams water to the dough; pinch and fold for about 2 minutes until the salt is fully incorporated.

Perform a stretch and fold every 30 minutes for the first 2 hours during bulk fermentation, then let the dough rest undisturbed for an additional 1 to 2 hours until it increases in volume by 50 to 75 percent.

Turn the dough onto a lightly floured surface and pre-shape into a loose ball; rest for 20 to 30 minutes, then shape into a tight round and place seam-side up in a floured banneton; cover and refrigerate for 12 to 48 hours.

About 30 minutes before baking, preheat the oven to 475°F with a Dutch oven inside.

Remove the dough from the refrigerator, turn it onto parchment, score a 0.5-inch deep slash at a 30-degree angle, place into the preheated Dutch oven, cover and bake for 25 minutes.

Remove the lid and bake for an additional 20 to 25 minutes until the crust is deep golden brown.

Remove the bread from the Dutch oven and cool on a rack for at least 1 hour before slicing.