THE DAY BEFORE:Make the roasted garlic--click here for the instructions. Once it has cooled, carefully remove the separate cloves and chop them up a bit.
In a large mixing bowl, combine the flour, salt and yeast. Add the warm water and chopped roasted garlic and use a rubber spatula to mix until combined. Cover the bowl tightly with plastic wrap and allow it to rest on your counter undisturbed for 18 to 24 hours.
THE DAY OF:Place a round dutch oven along with a tight fitting lid on the lowest rack of your oven. Preheat the oven (with the dutch oven & lid inside) to 450 degrees – about 20 minutes.
Dust the top of the dough with a few tablespoons of flour because it will be wet. Use a rubber spatula to scrape the sides of the dough & bowl, working your way around and underneath.
With a floured hand, pick up the dough and shape into a ball.
Use oven mitts to remove the dutch oven lid then carefully place the balled loaf into the hot dutch oven (seam side down) and, using mitts, replace the HOT lid and slide the pot with the bread back into your oven. Bake for 30 minutes.
Remove the lid and continue baking the bread for another 15 minutes or until the top of the loaf is golden brown and crusty.
Carefully remove the bread from the Dutch oven, it should come out easily, to a wire rack to cool completely before slicing. Enjoy!